Pomodoro Arrostito Farfalle



1 T. olive oil

2 sprigs rosemary

1 lb. tomatoes, unpeeled

1 T. tomato sauce

12 basil leaves, chopped

1 lb. farfalle macaroni

Salt and pepper to taste


Place oil, garlic, rosemary and tomato (skin side up) in shallow roasting pan (drizzle with oil if needed to prevent tomato skin from burning). Place in the oven for 20 minutes, or until the tomato skins are slightly wrinkled. Remove from the oven.

Peel the skin from the tomatoes and squeeze the garlic out of the peels; chop the tomato flesh and garlic. Mix with tomato paste and place in a pan on top of the stove. Stirring, add basil, salt and pepper. Cook farfalle until al dente; drain and transfer to a serving plate. Pour the tomato basil sauce over the pasta and serve hot. 

Additional Information

Recipe Source: Chef Submissions
Submitted By: Chef Santo Bruno