Pasta Salad with Chargrilled Tomato Sauce
Serves: 2
Ready in: 15 to 30 mins
Cost CuttingEco FriendlyQuick MakeVegan Friendly
Ingredients:
900g British Classic tomatoes, halved2 red peppers, halved
2 tsp olive oil
bunch fresh basil, chopped
175g farfalle tonde
method:
- Preheat the grill. Grill the tomatoes, cut side up, until charred. Set aside to cool. Brush the skin of the peppers with oil and grill, skin side up, until charred and soft. Cool the peppers in a polythene bag.
- Once the peppers and tomatoes are cool, remove their skins. Cut the peppers into small pieces, mix with the tomatoes and basil and season to taste.
- Cook the pasta according to pack instructions and refresh in cold water. Drain and mix with the pasta sauce before serving with a rocket or baby spinach salad.
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