Creamy Summer Pasta

For the record you can totally take the first two steps of this recipe and adapt them to about a hundred other equally delicious dishes. If you’ve got slow roasted tomatoes, grilled zucchinis and squash the culinary world is your oyster. Once cooked, they’ll keep for a day or two in the fridge and can be added to pizzas, slathered on grilled toast with goats cheese, stirred into a basic quiche mixture - the options are endless! I’ll post some more recipe ideas in our week four email, so stay tuned and in the meantime definitely give this dish a red hot go!

Creamy Summer Pasta

Serves 2 - 3

Ingredients

6 Roma tomatoes (~1kg), cut into quarters lengthways 

3 Tbsp olive oil

1/2 tsp salt

1 1/2 Tbsp olive oil

4 pattypan squash, quartered

1 medium zucchini (~400g)

1/4 tsp salt

3 cups of rigatoni

1/2 cup cream 

4 garlic cloves, finely diced 

1/2 cup strong parmesan or pecorino cheese, finely grated

A big handful of fresh basil

Method

Preheat your oven to 200˚C (180˚C fan forced). Toss the tomatoes in the olive oil and salt. Place on a baking tray and roast in the oven for 2 hours (I know - that sounds like ages but it’s worth the wait). 

When the tomatoes have about 30 minutes to go, toss the squash and zucchini in 1 1/2 Tbsp of olive oil, place on an oven tray and pop under the grill. Grill until soft and caramelised, checking often to make sure they’re not burning  and are cooking evenly (this should take 15-20 minutes) 

While the squash and zucchini grill, cook the pasta in well-salted water according to the instrucgtions on the packet. Drain the pasta when it is still al-dente. 

Put the cooked pasta and roasted tomatoes in a saucepan (make sure to add all the oil and juices from the tray the tomatoes were roasted in too).  Add the cream, garlic cloves and parmesan cheese and cook over moderate heat, stirring gently until the cheese melts and coats the pasta. Add the grilled squash and zucchini and stir gently until combined. 

Serve with plenty of torn basil leaves on top plus extra salt and cracked black pepper to taste.

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