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Pasta with roasted tomato sauce and price

Pasta with roasted tomato sauce and price

Cooking Time1 h 30 m
Ingredients10
DifficultyMedium
0
0
Ruth LundinRuth Lundin
Rigatoni with roasted tomato sauce is one of those right that cares almost for itself while the kitchen is filled with the scent of garlic and tomatoes in the oven. Here, canned cherry tomatoes are mixed with white beans and are joined by fried caprises that provide some extra sting. Choose egg-free pasta and the whole right is vegan.

Ingredients

4 servings
  • Step: 1
    3 pc garlic gaps
  • Step: 2
    1 pc shortly cooked little white beans
  • Step: 3
    2 pc prep cherry tomatoes (á about 390 g)
  • Step: 4
    1 tsk dried basilica
  • Step: 5
    4 msk sunflower seeds
  • Step: 6
    4 msk the price
  • Step: 7
    400 g pasta (referred to rigatoni)
  • Step: 8
    3 msk olive oil
  • Step: 9
    1 tsk salt
  • Step: 10
    1/2 tsk black pepper

Instructions

  • Step: 1
    Put the oven at 225°C.
  • Step: 2
    Scale and crush the garlic gaps. Relax, rinse and let the beans run off in a silk.
  • Step: 3
    Add tomatoes, garlic, beans, basilica, salt and pepper in an oven-solid form and ring over 2 msk of the oil (for 4 ports). Set in the middle of the oven for 45 minutes.
  • Step: 4
    Roast sunflower seeds in a dry pan.
  • Step: 5
    Dry the price dry with household paper. Stop the price crispy in the rest of the oil. Mix with sunflower seeds.
  • Step: 6
    Cook pasta as directed on the packaging. Remove and save about 1 dl of pasta (for 4 ports).
  • Step: 7
    Mix the baked tomato sauce by 1⁄2–1 dl of pastavatnet (for 4 ports) into a creamy sauce. Moss easily so that the garlic and tomatoes are crushed or mix the sauce if you want a smooth sauce. Taste with salt, pepper and some sugar. Mix the sauce with pasta and top with the price mixture.

Näring

Calories683kcal
Carbohydrates99g
Fat17g
Protein25g
Serving Size4serving

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