Master chef
Utensils
Apron
Brush
Cooking spoon
Measuring cup
Oven mitts
Pan
Paring knife
Sieve
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
ovenproof dish (approx. 2½ l)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Grease the dish with oil.
Tomatoes
Halve the cherry tomatoes, add to the prepared dish along with all the other ingredients up to and including the pepper, mix.
To roast
Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove.
Pasta
Cook the pasta in boiling salted water until al dente. Drain the pasta, retaining approx. 200 ml of the cooking water, return the pasta and cooking water to the pan. Add the roasted cherry tomatoes with the pecorino, mix.
To serve
Plate up the pasta. Tear off the parsley leaves, scatter on top.
| Tip: | Instead of grated pecorino, use grated parmesan. |
|---|
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