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Roasted peach, tomato and miso pasta
By Ottolenghi · ottolenghi.co.uk
| prepPreheat oven to 200°C / 390°F | |||||
| 3 peaches (approx 300g), 1 halved & reserved, 2 quartered | Roast peaches & tomatoes 200°C / 390°F, 20 min | Blend in miso until smooth | Fold pasta into roasted sauce, top & serve | ||
| 300g cherry tomatoes | |||||
| 3 tablespoons / 45 ml olive oil (for roasting) | |||||
| 1/2 tsp flaked sea salt (for roasting) | |||||
| 1 tsp miso | |||||
| 160g trofie pasta | Cook pasta in salted water 12–15 min | ||||
| 4 tablespoons / 60 ml olive oil (for topping) | Heat oil, toast almonds 3 min until golden | Add tomatoes, cook 8–10 min until soft | Remove from heat, add basil, chilli & salt | Fold in sliced peach | |
| 30g blanched almonds, chopped | |||||
| 150g cherry tomatoes | |||||
| 10g basil leaves | |||||
| 1 tsp Aleppo chilli flakes | |||||
| 1/2 tsp flaked sea salt (for topping) | |||||
| 1 peach half, thinly sliced | |||||
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