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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.

Ingredients

  • 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

Method

  1. Line a metal tray with baking paper and preheat your oven to 180 degrees.
  2. Slice small tomatoes in half and the rest into slices about 1cm thick.
  3. Arrange the tomatoes and unpeeled garlic cloves on the tray in one layer.
  4. Drizzle generously with olive oil, salt, pepper and balsamic vinegar.
  5. Roast the tomatoes in the oven for about 30 mins or until soft, caramelised and even slightly charred.
  6. In the meantime, boil the bucatini and drain.
  7. Add about three tablespoons of olive oil to a small frying pan and heat on medium.
  8. Once the oil is hot, add the breadcrumbs and stir until crisp. Sprinkle with parsley.
  9. 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. 
  10. Sprinkle with grated Parmesan and the breadcrumb mixture then return to the oven for five mins.
  11. Season and drizzle with a little more olive oil. Serve immediately.