Recipes


Cold Pasta With Chargrilled Tomato Sauce

Cold Pasta With Chargrilled Tomato Sauce

 

Ingredients

900g (2 lb) British Classic tomatoes, halved
2 red peppers, halved and de-seeded
10ml (2 teasp) olive oil/one cal oil spray
Bunch of fresh basil, chopped
175g (6oz) farfalle tonde

Method

Serves 4

230 kcals, 3g fat, (0.5g saturates) per serving

  1. Pre heat grill. Put the halved tomatoes, cut side upwards, on a grill and grill until charred. Remove from grill and cool.

  2. Put peppers on a grill, skin side upwards, and brush with oil. Grill until charred, turn over peppers and grill the other side until charred and the peppers are soft.

  3. Cool peppers in a polythene bag. Scrape the cooled tomatoes from their skins and put into a bowl.

  4. Skin the cooled peppers and cut into small pieces. Mix with the tomatoes. Stir in the chopped basil and season to taste.

  5. Cook pasta according to pack instructions making sure it is 'al dente'.

  6. Strain pasta and plunge into cold water to cool. When cool, drain thoroughly.

  7. Mix pasta with tomato sauce and serve with a rocket or baby spinach salad.

< Back

Fact 03

Did You Know?

In the UK, we eat 6oz (160g) of fresh tomatoes per person per week. This is the equivalent of two classic British tomatoes per week, or more than 100 per year - very low compared with other European countries, especially those in the Mediterranean region.

Andy Roe

Meet the grower

Andy Roe

Andy has been growing tomatoes for 26 years at Flavourfresh in Banks, near Southport Merseyside wher…

Read More