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How to prepare smoked oranges, roasted tomatoes and olive papardelles

Smoky orange, roasted tomato and olive pappardelle

NUTRITION: PER SERVING

CALORIES:  529KCALS
FAT:  21.2G (3.2G SATURATED)
PROTEIN:  14.9G
CARBOHYDRATES:  65.6G (10.7G SUGARS)
FIBRE: 8.1G
SALT:  1G

Ingredients

8 ripe tomatoes, roughly chopped
1 orange, cut into 6 wedges
1 tbsp light olive oil
¼ tsp sweet smoked paprika
4 garlic cloves, thinly sliced
2 tsp maple syrup
300g egg-free pappardelle or other dried pasta
150g pitted green olives, roughly chopped
2 large handfuls mixed herbs or rocket, roughly chopped
50g mixed seeds or roughly chopped nuts (such as almonds, hazelnuts or pine nuts)
2 tbsp extra-virgin olive oil

Method

Heat the oven to 200°C/ 180°C fan/gas 6. Put the tomatoes and orange wedges in a roasting tin, toss with the light olive oil and sprinkle with salt, pepper and the paprika. Roast in the oven for 20 minutes, then add the garlic and maple syrup and cook for 10 minutes more. Squeeze the juice
and flesh from the orange wedges into the tin, then discard the skin.
Cook the pasta according to the pack instructions so it’s ready as the tomatoes finish cooking. Drain the pasta and tip into the roasting tin with a little cooking water. Toss to coat.
Add the olives, herbs/rocket and seeds/nuts to the tin, toss again, then season to taste. Serve drizzled with the extra-virgin olive oil.

delicious. tips

Cool the cooked tomatoes, then store, chilled, in an airtight container with all the roasting juices for up to 4 days.

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