Roast tomato and goat's cheese casarecce

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How to make Roast tomato and goat's cheese casarecce

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:25
  • Total Time : 0:30

Ingredients

  • 1 small bunch basil, leaves picked, stems reserved
  • 350g mixed tomatoes, halved if large
  • 3 garlic cloves, crushed
  • 1 1/2 tablespoons red wine vinegar
  • 60ml (1/4 cup) extra virgin olive oil, plus extra, to serve
  • 1/2 teaspoon caster sugar
  • 1/4 teaspoon fennel seeds, lightly crushed
  • 25g (1/3 cup) panko breadcrumbs
  • 380g dried casarecce pasta
  • 100g goat's cheese, soft ripened

Method

  • Step 1 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.
  • Step 2 Spread breadcrumbs over the second prepared tray. Spray well with olive oil. Season. Bake, stirring once, for 2-3 minutes or until golden.
  • Step 3 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.
  • Step 4 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.
  • Step 5 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.

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