 Fettucine with charred tomatoes and rosemary oil
Ingredients
450g/1lb. small plum tomatoes halved
1garlic clove, crushed
1 tbsp sugar
salt and fresh ground pepper
450g 1lb. fettucine pasta
6tbsp. olive oil
40g./ 1 ½ fresh rosemary
freshly nutmeg
Method
Heat the oven to 200c' /400f' gas mark 6.
Place the halved
tomatoes on a lightly greased baking sheet, rub each with half
of the garlic, then sprinkle with sugar and a little salt and pepper
Bake the tomatoes for 10.15
minutes or until soft and slighily charred. Or, place them under a hot grill to achieve the same results
Meanwhile cook the fettucine in boiling stilted water until tender but still firm, then drain. Place the olive oil, rosemary and remaining garlic in a liquidiser and blend to a puree.
Season to taste. Toss the pasta with the rosemary oil and season with salt, pepper and nutmeg. Top with the charred tomatoes and serve at once.
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