Adam Liaw's olive and tomato fusilli
I can't overemphasise how easy this is: a few ingredients thrown into a roasting pan and whacked in the oven. All you have to do then is cook your pasta.
Ingredients
450g mixed cherry tomatoes
1 cup mixed marinated olives
½ cup olive oil
½ tsp dried oregano
3 garlic cloves, roughly chopped
1 bird's eye chilli, roughly chopped
500g dried fusilli pasta
1 tbsp finely chopped parsley
handful of torn basil leaves
Method
1. Heat your oven to 180C fan-forced (200C conventional). Combine cherry tomatoes, olives, olive oil, oregano, garlic and chilli in a pan and roast until the tomatoes have broken down and the olives are wrinkled, about 30 minutes.
2. Cook the pasta according to packet directions, testing for doneness from 2 minutes before the specified time. Drain, reserving ¼ cup of the pasta water. Stir the pasta, pasta water, parsley and basil through the olive and tomato mixture in the hot roasting pan. Season to taste with salt and pepper, then serve.
Also try Adam Liaw's barbecued chicken with charred greens and chimichurri.
Source: Tonight's Dinner 2 by Adam Liaw (Hardie Grant), RRP $45. Photography: Steve Brown.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/link/follow-20170101-h27myz