Ingredients:
360g of cherry tomatoes
4 cloves of garlic, skin on
Small bunch of fresh basil
500ml of neutral oil such as vegetable or rapeseed
1 tbsp balsamic vinegar
1 tsp of granulated sugar
25ml of extra virgin olive oil
80g of white fresh breadcrumbs
2 tsp of dried oregano
150g of Northern Pasta Co Fusilli
Method:
Start by preheating the oven to 150/130C fan.
Add the cherry tomatoes to a small deep oven proof dish along with the garlic cloves, fresh basil and salt and pepper. Pour over the oil until the tomatoes are covered, you may need a little more oil depending on the size of the dish used. Place into the preheated oven and cook for 2 hours.
After 2 hours remove the tomatoes from the oven and then gently drain the oil through a sieve. You can use this favoured oil again.
Add half the tomatoes to a food processor, and leave the other half to one side. Squeeze out the flesh of the garlic cloves into the food processor. Add the vinegar and oil then blend until smooth, adding a little splash of water to loosen the consistency down to a nice smooth pasta sauce texture. Pour this into a small pan and leave to gently warm up over a low heat whilst you cook the pasta and pangrattato.
Place a large pan of well salted water on to boil for the pasta.
Add the extra virgin olive oil to a frying pan and place on a medium - high heat until hot. Add the breadcrumbs, oregano and season with salt and pepper. Toss or stir together and fry for around 3-4 minutes or until golden brown and crispy. Make sure to keep stirring or tossing the breadcrumbs to make sure they evenly colour and don’t become to dark. Once well browned and crispy remove from the pan and leave to one side.
Add the fusilli to the boiling water and cook for 7 minutes until al-dente.
Once the pasta is cooked, drain and add back into the pan. Add then stir together. Divide between 2 bowls and finish with the remaining confit tomatoes and pangrattato sprinkled over the top.
