Drizzling tomatoes with red wine vinegar creates a tasty sauce for this quick and easy vegetarian pasta.
- Preheat oven to 200C/180C fan forced. Line 3 baking trays with baking paper. Place the basil stems, tomato and garlic on 1 prepared tray. Drizzle with the vinegar and 1 1/2 tbs of the oil. Sprinkle with the sugar and fennel. Season. Roast for 12 minutes or until tender.
- Spread breadcrumbs over the second prepared tray. Spray well with olive oil. Season. Bake, stirring once, for 2-3 minutes or until golden.
- Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 1/2 cup cooking liquid. Return the pasta and reserved liquid to saucepan.
- Brush the cheese with a little oil. Season. Press in crumbs to coat. Place on the remaining tray and bake for 5-6 minutes or until soft.
- Discard the basil stems. Add tomato mixture, three-quarters of the basil leaves and the remaining oil to the pasta. Gently toss to combine. Top with the cheese and sprinkle with the remaining basil.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set