serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
One-Tray Wonders
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g tagliatelle pasta
- ½ cup flat-leaf parsley leaves, roughly chopped
- 250 g ricotta, to serve
- 1 lemon, cut into cheeks, to serve
For the sauce
- 400 g punnet tomato medley mix, large ones halved
- 250 g punnet cocktail truss tomatoes, thickly sliced
- 1 garlic bulb, halved
- 200 g chorizo sausages, thickly sliced
- ½ cup basil leaves, plus extra leaves to serve
- ¼ cup (60 ml) extra virgin olive oil, plus extra to drizzle
- Salt and black pepper
Instructions
- Preheat the oven to 220°C (fan-forced). Combine the ingredients for the sauce in a large baking dish and toss gently to combine. Spread out in a single layer, then roast for 20-30 minutes, or until the tomatoes are blistered.
- While the sauce is roasting, bring a large saucepan of salted water to the boil. Once the water is bubbling, cook the pasta according to the package directions. Drain the pasta, reserving 1 cup of pasta cooking water for the sauce.
- Remove the tray from the oven and squeeze the garlic cloves into the roasted tomatoes. Add the drained pasta to the tray with as much pasta water needed to form a sauce. Add the parsley and toss well to combine. Dot over with ricotta, drizzle with extra virgin olive oil and sprinkle over extra basil leaves. Serve with lemon cheeks on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
One-Tray Wonders
