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Flash-roasted puttanesca with garden herbs

Perfect for weeknight flavour, this vegie-packed pasta is on the table in just 30 minutes. - by Fast Ed
  • 02 Jun 2021
Prep: 5 Minutes - Cook: 20 Minutes - Easy - Serves 4
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This is a whole new way of thinking about pasta sauce. The result is stellar, but the work involved is far easier than you might expect. It's really just you and a good heavy roasting pan. 

After more vegetarian dinner ideas?

Ingredients

2 brown onions, very finely sliced

12 cloves garlic, finely sliced

½ cup extra virgin olive oil

2 punnets mixed baby tomatoes, halved

Sea-salt flakes and freshly ground black pepper, to season

Finely grated zest, juice of 2 lemons

2 tsp dark brown sugar

200g feta, crumbled

2 bunches thyme, leaves finely chopped

2 bunches tarragon, finely chopped

400g bucatini

2 cups finely grated pecorino

Method

  1. Preheat oven to 200°C fan-forced (220°C conventional) with a large heavy-based roasting pan on a middle shelf. Toss onion, garlic and oil in a bowl, then scatter on pan. Bake for 10 minutes, until just blackening on the edges.

  2. Add tomato, season and mix well. Bake for 5 minutes. Stir in zest, juice, sugar and feta. Bake for 5 more minutes. Remove from oven. Add herbs.

  3. Meanwhile, cook bucatini in a large saucepan of rapidly boiling salted water until al dente. Drain well and toss with half of the pecorino. Toss in sauce and top with remaining pecorino. Serve.

Puttanesca
Rob Palmer

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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