Fall salad with mustard dressing
Step 1/7
- oven
Preheat the oven to 230 degrees Celsius.
Step 2/7
- 300 g cherry tomatoes
- 4 cloves garlic
- 40 ml extra-virgin olive oil
- basil
- salt
- pepper
- baking dish
In a baking dish, add the cherry tomatoes, the garlic cloves still in their skin, some basil (fresh or dried), salt, pepper and enough olive oil to coat everything.
Step 3/7
Mix everything well and roast the tomatoes for 20-30 minutes, stirring occasionally, until they pop open. The garlic should be soft as well.
Step 4/7
- potato masher
Remove from the oven, let cool for a couple of minutes and take the garlic cloves out of their skin. Mash everything with a potato masher, until it forms a smooth sauce.
Step 5/7
- saucepan
Transfer the sauce to a pan, cook it on medium-high heat for 5-10 minutes, until it reduces a bit.
Step 6/7
Add your favourite pasta to the sauce and toss everything together.
Step 7/7
- 50 g grated Parmesan cheese
- plate
Plate your pasta and top it with some grated Parmesan cheese, drizzle with a little more extra-vergin olive oil and garnish with some basil leaves.
in Berlin