one of my absolute favorite little pasta
suppers has to be my mushy roast garlic
and cherry tomato pasta which is very
very simple to make perfect for all you
food tube fans all you need is a
roasting pan to make the sauce and it’s
great for cutting down on the washing-up
good bit of pasta going in here a good
handful like this straight into the pot
now the key with a pastor like this is a
beautiful little pasta sauce what I have
is some cherry tomatoes here so just
place them in there and we’re going to
do all of these just open-faced and
straight into our pan and if this
happens just turn down your Heat you
know on pasta water all over your hub I
give it a quick stir and everything will
become again calmness will be restored I
have some red onions here and some
garlic
now with these red onions you want them
to keep their shape when they roast up
so what you need to do is just take off
the top and then peel off the edges of
them and the route that we’ve allowed to
be there is going to hold this fully
together so all I’m doing now is just
cutting them into kind of sixth I
suppose to touch them straight in and
the same with these ones as well now
grab some garlic take off the top now
what you get left with is these
beautiful little garlic cloves which
when they go into the oven they’ll roast
off become mushy and sweet and beautiful
so that goes in alongside the rest of
our ingredients a little bit of balsamic
vinegar I bet a tablespoon going in here
and then some good quality olive oil
going in here as well a good few gloves
maybe a tablespoon and a bit some black
pepper a good bit of salt and then just
give it a big kind of a swivel get the
hips in get it going and get them all
tossed through so this goes straight
into the oven at 200 degrees Celsius and
that’s 400 degrees Fahrenheit
what happens when it comes out you get
these beautiful tomatoes which have
become dark deep and delicious and the
best thing of all is those little garlic
cloves have become really mushy and
squidgy and it’s exactly that which is
going to make this past a beautiful
speaking of pasta I think this one is
done just drain it over by the sink and
just place it straight back in saving a
bit of that water in there bring that
over so now our pastas cooked now we
need to sort out our sauce so using a
little bit of water we’re just going to
create a sauce in the base of this you
could use the pasta water which would
have been the most clever thing to do
here just sprinkle that in alongside it
and using fork what you need to do is
just squeeze out those little garlic
cloves and they come out and I know it
looks like a lot of garlic here but what
happens when you roast it off it becomes
really sweet and it’s not that really
strong astringent garlic that you would
normally taste so get that straight in
there keep squidging and pressing until
it all mixes through now if this is the
sort of food you love to cook I want to
hear from you leave a comment below and
of course subscribe to my videos right
here on Jamie’s food tube once that’s
mush down and everything is nicely
combined I’m going to tumble the pasta
straight back in here mix through and
you’ve got a simple simple supper really
really tasty and full of flavor
at this point season it off with a
little more sea salt and then some black
pepper and I actually while I’m mixing
through like to add a little bit of
parmesan in here it just helps it come
together
and while we’re at it we might as well
go the extra mile a few sprigs of basil
leaves and just tear them like this
straight in amongst this and the heat of
the pasta will just make them really
really tender
and that ladies and gentlemen is one of
my favorite little pasta dishes mushy
roast garlic and cherry tomato pasta
your gutter trucks
you
suppers has to be my mushy roast garlic
and cherry tomato pasta which is very
very simple to make perfect for all you
food tube fans all you need is a
roasting pan to make the sauce and it’s
great for cutting down on the washing-up
good bit of pasta going in here a good
handful like this straight into the pot
now the key with a pastor like this is a
beautiful little pasta sauce what I have
is some cherry tomatoes here so just
place them in there and we’re going to
do all of these just open-faced and
straight into our pan and if this
happens just turn down your Heat you
know on pasta water all over your hub I
give it a quick stir and everything will
become again calmness will be restored I
have some red onions here and some
garlic
now with these red onions you want them
to keep their shape when they roast up
so what you need to do is just take off
the top and then peel off the edges of
them and the route that we’ve allowed to
be there is going to hold this fully
together so all I’m doing now is just
cutting them into kind of sixth I
suppose to touch them straight in and
the same with these ones as well now
grab some garlic take off the top now
what you get left with is these
beautiful little garlic cloves which
when they go into the oven they’ll roast
off become mushy and sweet and beautiful
so that goes in alongside the rest of
our ingredients a little bit of balsamic
vinegar I bet a tablespoon going in here
and then some good quality olive oil
going in here as well a good few gloves
maybe a tablespoon and a bit some black
pepper a good bit of salt and then just
give it a big kind of a swivel get the
hips in get it going and get them all
tossed through so this goes straight
into the oven at 200 degrees Celsius and
that’s 400 degrees Fahrenheit
what happens when it comes out you get
these beautiful tomatoes which have
become dark deep and delicious and the
best thing of all is those little garlic
cloves have become really mushy and
squidgy and it’s exactly that which is
going to make this past a beautiful
speaking of pasta I think this one is
done just drain it over by the sink and
just place it straight back in saving a
bit of that water in there bring that
over so now our pastas cooked now we
need to sort out our sauce so using a
little bit of water we’re just going to
create a sauce in the base of this you
could use the pasta water which would
have been the most clever thing to do
here just sprinkle that in alongside it
and using fork what you need to do is
just squeeze out those little garlic
cloves and they come out and I know it
looks like a lot of garlic here but what
happens when you roast it off it becomes
really sweet and it’s not that really
strong astringent garlic that you would
normally taste so get that straight in
there keep squidging and pressing until
it all mixes through now if this is the
sort of food you love to cook I want to
hear from you leave a comment below and
of course subscribe to my videos right
here on Jamie’s food tube once that’s
mush down and everything is nicely
combined I’m going to tumble the pasta
straight back in here mix through and
you’ve got a simple simple supper really
really tasty and full of flavor
at this point season it off with a
little more sea salt and then some black
pepper and I actually while I’m mixing
through like to add a little bit of
parmesan in here it just helps it come
together
and while we’re at it we might as well
go the extra mile a few sprigs of basil
leaves and just tear them like this
straight in amongst this and the heat of
the pasta will just make them really
really tender
and that ladies and gentlemen is one of
my favorite little pasta dishes mushy
roast garlic and cherry tomato pasta
your gutter trucks
you
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