serves
4
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Kids In The Kitchen
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 375 g penne pasta
- Parmesan cheese, shaved or grated
- 2 tbsp roughly chopped flat-leaf parsley leaves
For the sauce
- 12 Roma tomatoes (around 1.5 kgs), roughly chopped
- 8 garlic cloves, finely chopped
- ¼ cup pesto (or 1 bunch fresh basil, finely chopped)
- 2 tbsp balsamic vinegar
- 2 tbsp brown sugar
- ½ cup olive oil
- ½ tsp each salt and black pepper
- 1 tsp dried oregano
Instructions
- Preheat the oven to 180˚C. In a large baking tray, combine the ingredients for the sauce and toss gently to combine. Roast for 40 minutes, then remove from the oven and allow to cool slightly on the bench.
- 15 minutes before the sauce cook-time has elapsed, bring a large saucepan of salted water to the boil over high heat. Cook the pasta according to the package instructions. Drain, then transfer the cooked pasta directly to the roasting tray and toss lightly to coat with the sauce. Sprinkle with Parmesan cheese and parsley and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Kids In The Kitchen
