I love this delicious, intensely sweet and jammy sauce, with every other bite offset by a cheeky, salty olive. It tastes really impressive, but takes minimal effort and only one pan and one baking tray for washing up. It’s easy to get stuck in a pasta rut sometimes, but I’m in love with this recipe, and it’s definitely going to become a key player in my pasta repertoire.
Ready in half an hour
- 1 small sweet potato
- 1 pack of cherry tomatoes
- 200g pasta
- 1/2 tsp. rosemary
- A good few basil leaves
- 1 tsp. balsamic vinegar
- A small handful of green olives, sliced
- A few tbsps. passatta or tomato puree (optional)
- Pre-heat the oven to gas mark 5
- Chop the potato into small chunks, drizzle with a spot of oil and the rosemary, and whack in the oven on a large baking tray for half an hour
- After 15 minutes, add the tomatoes to the baking tray
- Meanwhile, cook your pasta in boiling salted water
- When your veggies are roasted, remove from the oven. At this point you can tip everything out onto a big chopping board, or stay in the tray. Take your biggest knife or a mezzaluna, and start chopping up the tomatoes and sweet potatoes until fine. Run your knife back and fourth, so the potatoes mash up a it, the juice escapes from the tomatoes, and you begin to get a chunky sauce.
- Finely chop the basil and add to the sauce with the sliced olives.
- When your pasta is cooked, drain, reserving a splash of the cooking water. Return to the pan and add your sauce, as well as the balsamic vinegar. Depending on how juicy your tomatoes were, you might want to add a few tablespoons of tomato passatta or puree to help the sauce become saucier!
- Dish out and eat up.