Celeb’ chef Shan­non Ben­nett serves up some tasty one-tray din­ners

“It’s great when you can throw ev­ery­thing into one dish or tray and din­ner is done. Save on the wash­ing up with these flavour-filled meals”

Sunday Tasmanian - Tassie Living - - CONTENTS -


“Bring this bright tray straight to the ta­ble”


¼ cup (60ml) ex­tra vir­gin olive oil, plus

ex­tra to driz­zle 3 truss to­ma­toes, thickly sliced 1 pun­net (200g) mixed cherry to­ma­toes,

some whole, some halved 1 gar­lic bulb, halved hor­i­zon­tally 2 cured chorizo (260g), sliced 3 sprigs oregano, leaves picked, plus

ex­tra to serve 2 sprigs basil, leaves picked, plus ex­tra

leaves to serve 400g lin­guine 150g fresh ricotta, crum­bled, to serve Pre­heat oven to 200°C. Place oil, to­ma­toes, gar­lic, chorizo and herbs into a large oven­proof tray. Roast for 30-35 min­utes un­til the to­ma­toes are ten­der and the chorizo is caramelised.

Mean­while, in a pot of boil­ing salted water, cook pasta un­til al dente. Drain.

Toss cooked pasta through tomato mix­ture. Di­vide into bowls, and scat­ter with ricotta and ex­tra oregano and basil. Driz­zle with ex­tra oil and top with freshly ground black pep­per. NU­TRI­TION • 17G PRO­TEIN • 8G SAT FAT • 8G CARB • 6G SU­GARS • 610MG SODIUM • 350 CAL (1465KJ)

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