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Summer is the ideal time to make the most of vegetables and the recipe here for Confit Garlic Summer Vegetables mixed through freshly cooked tagliatelle- The olive oil used to confit can be placed in a glass bottle and used as you’d use olive oil normally – it’s great in salad dressings!
Chop and add the courgette, aubergine, cherry tomatoes, shallots and garlic cloves to a large oven safe, lidded casserole dish.
Add the lemon zest peel, bay leaf, rosemary and thyme and season with salt.
Pour over the olive oil and move the veg around to ensure the majority are submerged in oil.
Add the lid to the casserole dish and transfer to the oven.
After 1 hour, check the vegetables and stir very gently then return to the oven and cook for a further hour.
When the vegetables are done, remove from the oven and discard the bay leaf, rosemary and thyme.
Keep warm.
Using a slotted spoon, place half of the vegetables into a food processor.
Add the balsamic vinegar then blitz until smooth.
Place a large saucepan of salted water over a high heat, bring to the boil and add the pasta, cooking according to packet instructions.
Heat the sauce in a saucepan then add the cooked pasta along with a ladleful of the pasta cooking water.
Toss everything together to combine, stirring constantly to coat all of the pasta in the sauce.
Tear half of the basil into the pan and stir through then serve the pasta into bowls.
Spoon the remaining veggies over the top of the pasta and dot with the ricotta.
Tear over the remaining basil to serve.
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