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Cover - Roast Cherry Tomato Pici

Roast Cherry Tomato Pici

80 mins
724 cals per serving
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Donal's Notes

This started as a cheap dinner for two but now it’s become a staple part of our regular weeknight family meals. The idea is to roast sweet cherry tomatoes and garlic until their flavour intensifies and then press together with a fork in the roasting tray to create the perfect coating for freshly cooked pasta. In this version, we make our own pici, one of the easiest pastas to make which can be made in the time the sauce cooks.

Ingredients

cherry tomatoes
cherry tomatoes
garlic
garlic
fresh thyme
fresh thyme
chilli flakes
chilli flakes
olive oil
olive oil
burrata
burrata
Parmesan cheese
Parmesan cheese
extra virgin olive oil
extra virgin olive oil
sea salt
sea salt
ground black pepper
ground black pepper
fresh basil
fresh basil
strong white bread flour
strong white bread flour
fine sea salt
fine sea salt
water
water

Equipment

Mixing bowl
Mixing bowl
Cling film
Cling film
Roasting tray
Roasting tray
Weighing scales
Weighing scales
Large pan
Large pan
Colander
Colander
Tongs
Tongs
Grater
Grater

Method

1

Make the pici. In a bowl, mix the flour, oil and salt with 240ml lukewarm water to bring it together into a dough (you may not need all of it).

2

Shape into a ball and knead for 5–10 minutes until smooth. Press into a disc, wrap in cling film and chill for 30 minutes (or overnight if you want to get ahead).

3

Meanwhile, preheat the oven to 200°/180°C/400°F/Gas 6. Toss the tomatoes, garlic cloves, thyme sprigs, chilli flakes and olive oil in a roasting tray, season well and roast for 30–45 minutes until tender and broken down.

4

Slip the garlic cloves out of their papery skins and remove and discard the thyme sprigs, then mash everything together with a fork.

5

Meanwhile, press the dough into a flat rectangle and cut into pieces each about 15g each. Keep them under a damp tea towel while you work. With lightly oiled hands, roll each piece out into long noodles, about the thickness of a straw or biro.

6

Bring a large pan of salted water to the boil and cook the wiggly pici for 4–5 minutes. Drain and return to the pan, then toss with the tomato sauce over a low heat.

7

Serve with the burrata, plenty of Parmesan, a drizzle of extra virgin olive oil, black pepper and some torn basil leaves.

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Some of our members testimonials

Go make this! The sauce for this is amazing. I didn't make the pasta just used normal spaghetti pasta. I will try and make the pící but will 100% make this sauce again. I struggled getting the garlic out of its pocket but soon got the hang of it. Once again another recipe of Donals which is amazing.

Christina Moore, 27/06/22

I made this without the pici and just used tagliatelle and it was absolutely delicious and so quick to throw together, very tasty, perfect midweek dinner

Helena Cunningham, 11/06/22

I'll be brutally honest here - use regular pasta. The sauce was lovely and very easy to cook. The pasta - it took forever to make and shape. The shaping for 4 people probably took me 30 mins. And then no one liked it. I ate it only because it took so long to do. So I had to turn around and make another dinner for the others. If I had used regular pasta everyone would have eaten it. There was no video on making this recipe which is a shame as I have no idea if the pasta should have taken so long to shape. The tomato sauce was cooked way before the I had the pasta done so if you do make the pasta put the tomatoes in the oven when you start shaping the pasta. I'd make the sauce again!

Claudine McGonigle, 08/06/22

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