17 Sep Roasted Strawmato Pasta
This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.
I know what you’re thinking: what on earth is a strawmato?!
Shaped like a smooth strawberry, it’s one of the many new varieties of tomato popping up on our shelves. Sold on the truss, they’re just delightful and make a pretty addition to a tray of roasted heirlooms.
Piling a tray with tomatoes of all shapes, colours and sizes is one of the quickest – and prettiest – ways to make a spring pasta dish.
Give this recipe a go over the weekend and tag us in your photos.
- About 25 strawmatoes, or other cherry sized tomatoes
- A selection of about 3 or 4 heirloom tomatoes in different colours
- 6 cloves of garlic
- Half a packet of bucatini pasta (about 250g)
- Olive oil (plenty!)
- 2 tablespoons balsamic vinegar
- 1/3 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- A handful of parsley, finely chopped
- Sea salt and cracked pepper
- Line a metal tray with baking paper and preheat your oven to 180 degrees.
- Slice small tomatoes in half and the rest into slices about 1cm thick.
- Arrange the tomatoes and unpeeled garlic cloves on the tray in one layer.
- Drizzle generously with olive oil, salt, pepper and balsamic vinegar.
- Roast the tomatoes in the oven for about 30 mins or until soft, caramelised and even slightly charred.
- In the meantime, boil the bucatini and drain.
- Add about three tablespoons of olive oil to a small frying pan and heat on medium.
- Once the oil is hot, add the breadcrumbs and stir until crisp. Sprinkle with parsley.
- Remove the tomatoes from the oven and toss through the pasta in the tray to absorb the pan juices and allowing some of the tomatoes to squash.
- Sprinkle with grated Parmesan and the breadcrumb mixture then return to the oven for five mins.
- Season and drizzle with a little more olive oil. Serve immediately.