Roasted Tomato Fusili with TapenadeOctober 5, 2014
A simple yet delicious pasta recipe that is juicy, warm, and will fill you to the brim.
Ingredients for two people
|1 punnet||cherry tomatoes|
|1 small handful||thyme, leaves removed|
|200 g||fusili pasta|
|2||garlic cloves, peeled & crushed|
|1 tub||kalamata olives|
|4 tbs||olive oil|
|1||buffalo mozzarella, torn|
Preheat the oven to 200C.
For the tomatoes
Toss the tomatoes in some oil, thyme, and salt and pepper then lay on a baking tray. Pierce the tomatoes with a knife and bake for 10 minutes.
For the pasta
Meanwhile, in a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until al dente, stirring regularly to ensure the pasta does not stick.
For the tapenade
Pop the capers, garlic, olives, lemon juice, and a good grind of salt and pepper in a blender and start to blend the ingredients. Add the olive oil gradually until the ingredients form a beautiful purple paste. Toss this through the hot pasta in a large bowl, along with the roasted tomatoes and torn mozzarella cheese.
Dish up this simple yet tasty pasta for all to share.
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