BLACK GARLIC & TOMATO PASTA

SERVES: 4

PREP TIME: 10 minutes | COOK TIME: 40 minutes

INGREDIENTS

400g cherry tomatoes, halved

300g tomato passata

½ onion or 2 shallots, finely diced

1 tbsp celery, finely diced

1 tbsp tomato purée

1 tbsp dried mixed herbs

2 tsp The Original Black Garlic Paste

1 vegetable stock cube

Salt & pepper, to taste

2 tbsp olive oil

METHOD

Preheat the oven to 160°C (fan). Place the halved cherry tomatoes on a roasting tray with 1 tbsp olive oil, salt, pepper, and dried herbs. Roast for 30 minutes to concentrate their flavour.

Meanwhile, heat 1 tbsp olive oil in a heavy-based pan. Add the diced onion and celery. Season and cook gently until soft.

Stir in the passata, tomato purée, and The Original Black Garlic paste. Simmer gently, then crumble in the stock cube. Let the sauce reduce by about a quarter without boiling.

Once roasted, drain the tomatoes and add them to the sauce. (Tip: Save the tomato juices for pasta water.)

Toss with your favourite cooked pasta. Garnish with fresh herbs and grated cheese if desired.

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