How to Make Farfalle Pasta With Roasted Campari Tomatoes and Fresh Basil

Farfalle pasta with roasted Campari tomatoes and fresh basil is a very simple classic Italian dish that makes an excellent dinner when there is not much time to prepare. Combining simple ingredients to make a bold, rich dish, it is important that you choose the best quality ingredients available to you for this dish. Serve with a loaf of hot Italian bread with extra virgin olive oil and balsamic vinegar and a glass of chilled, dry white wine. This pasta is also quite delicious cold, so it can be eaten the next day for lunch or prepared for a picnic.

Things You'll Need

• 2 tbsp. olive oil
• 2 sprigs fresh rosemary
• 3 cloves garlic, whole
• 1 lb. Campari tomatoes, halved
• 1 tbsp. sun-dried tomato paste
• 12 fresh basil leaves
• Sea salt (to taste)
• Coarse ground black pepper (to taste)
• 1 lb. dried farfalle pasta

Instructions

1. Preheat the broiler and put the olive oil, rosemary, garlic and tomatoes in a shallow roasting pan. Cook under the broiler for 20-22 minutes, or until the tomato skins are lightly charred.

2. Peel the skin from the tomatoes once they are cool enough to handle. Coarsely chop the tomatoes and place in a small saucepan. Add the garlic with the tomatoes and sun-dried tomato paste.

3. Tear the fresh basil leaves and stir into the tomato sauce. Season with sea salt and coarse ground black pepper to taste.

4. Bring a large saucepan of salted water to a boil. Add the farfalle pasta and cook for 8-10 minutes, or until the pasta is al dente. Drain in a colander and return to the pan to keep it warm.

5. Heat the tomato sauce over low heat to warm for 2-3 minutes. Transfer the farfalle to a large serving platter and top with the warm sauce. Serve immediately.

References

• The Cooking Guy

Resources

• All Recipes - Italian Recipes
• The Italian Chef - Italian Recipes