Pat PilcherWitchdoctor’s sometime tech guru (and secret culinary fiend) PAT PILCHER shares another secret – and surprisingly easy – foodie delight in our new series, The Feeding Trough.
Roasted Balsamic Tomatoes With Baked Capsicum, Garlic, Pine Nuts, Pasta & Parmesan
Everyone has a can’t-be-arsed meal that they can whip up on auto-pilot, and this is what I do when I have fresh tomatoes, capsicums and pine nuts because it’s quick, easy and next to impossible to get wrong.
It’s also quick to cook, tasty and a healthy dish with “wow” factor. If you’re stuck for a simple low fuss lunch/dinner that’ll impress, you may want to check this recipe out.
Serves 2
Ingredients
- 3 medium-large fresh tomatoes
- Small bunch of fresh oregano
- 50ml balsamic
- Olive oil
- 1x capsicum
- 8 cloves of garlic (unpeeled)
- 100g Pine nuts
- 200 pasta
Steps
Capsicum/Garlic
- Preheat oven to 180c
- Cut the core out of the capsicum
- Place the capsicum with the hole you’ve cut face down in a small casserole dish
- Add garlic cloves (unpeeled) around the capsicum
- Drizzle the capsicum with olive oil
- Put lid on the casserole dish and place in the oven
Balsamic Tomatoes
- Slice the tomatoes in half, place in oven-safe casserole dish
- Drizzle with balsamic and olive oil on the tomatoes
- Sprinkle fresh oregano over the tomatoes
- Put a lid on the casserole dish and place in the oven, setting a timer for 30 minutes
- Get a medium/small pan and plan on an element set to high
Garnishes/Pasta/Plating
- Put 100g of pine nuts in the pan
- Toss and move so they don’t burn, do this until they are aromatic and slightly golden, remove from heat and set aside.
- Put pot of salted water on to boil
- Add pasta and cook as per cooking instructions
- Check to see of capsicum and garlic is cooked – the capsicum should be soft if prodded with a fork
- Remove casserole dish with capsicum garlic from the oven and remove capsicum and garlic using tongs (the oil will be extremely hot so be extra careful!)
- Cut the capsicum using a knife and fork and remove garlic cloves from their skins and cut into small pieces
- Once the pasta is cooked, drain and place in a bowl, add in capsicum and garlic plus olive oil and toss
- Add pasta to serving plates
- Once the tomato time goes off remove from the oven and add tomatoes to the pasta, drizzling tomato/balsamic juice over the pasta
- Sprinkle with pine nuts and add grated parmesan/pepper to taste
Enjoy!
