How to make Roasted Tomato Farfalle - Roasted tomatoes and farfalle tossed with sun dried tomatoes and basil.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Tomatoes (टमाटर), Farfalle

Cuisine : Italian

Course : Noodles and Pastas

Roasted Tomato Farfalle Recipe Card

Roasted Tomato Farfalle

Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Roasted Tomato Farfalle Recipe

  • Tomatoes halved 6 medium

  • Farfalle 200 grams

  • Olive oil 6 tablespoons

  • Salt to taste

  • Garlic crushed 10 cloves

  • Sundried tomatoes soaked and ground 2 tablespoons

  • Basil leaves 6-8

  • Black peppercorns crushed 1 teaspoon


Step 1

Preheat oven to 200°C. Heat one tablespoon of olive oil in a pan and place tomatoes. Drizzle one tablespoon of olive oil and sprinkle salt. Roast in the preheated oven for fifteen to twenty minutes. The skin of the tomatoes should be charred.

Step 2

Remove skin and roughly chop tomatoes. Boil three cups of water in a deep pan. Add salt, one tablespoon of olive oil and farfalle and boil till al dente. Drain and refresh in cold water to stop the cooking process. Add one tablespoon of olive oil and set aside. Heat one tablespoon of olive oil in a pan, add garlic and sauté.

Step 3

When they turn light brown, add tomatoes and continue to sauté. Add sundried tomatoes and farfalle and cook on high heat. Add salt and mix. Add fresh basil, torn with hand. Add another tablespoon of olive oil and freshly crushed peppercorns. Toss and serve hot garnished with some more basil leaves.