INGREDIENTS :

1 tbsp Unico Premium Extra Virgin Olive Oil

2 sprigs rosemary

2 cloves garlic

1 pound tomatoes, halved

1 tbsp sun-dried tomato paste

12 fresh basil leaves, plus extra to garnish

salt and pepper

1 ½ pounds fresh farfalle OR

350 g Unico Farfalle

PREPARATION: Place the Unico olive oil, rosemary, garlic and tomatoes, skin side up, in a shallow roasting pan.

Drizzle with a little Unico olive oil and cook under a preheated broiler for 20 minutes or until the tomato skins are slightly charred.

Peel the skin from the tomatoes. Roughly chop the tomato flesh and place in a pan.

Squeeze the pulp from the garlic cloves and mix with the tomato flesh and sun-dried tomato paste.

Roughly tear the fresh basil leaves into smaller pieces and then stir them into the sauce. Season with a little salt and pepper to taste. Set aside.

Cook the farfalle in a saucepan of boiling water for 8-10 minutes or until it is cooked through, but still has bite. Drain well.

Gently re-heat the tomato and basil sauce, stirring.

Transfer the farfalle to serving plates and pour the basil and tomato sauce over top. Serve immediately.

PREPRATION TIME: 35 minutes

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