Place the Unico olive oil, rosemary, garlic and tomatoes, skin side up, in a shallow roasting pan.
Drizzle with a little Unico olive oil and cook under a preheated broiler for 20 minutes or until the tomato skins are slightly charred.
Peel the skin from the tomatoes. Roughly chop the tomato flesh and place in a pan.
Squeeze the pulp from the garlic cloves and mix with the tomato flesh and sun-dried tomato paste.
Roughly tear the fresh basil leaves into smaller pieces and then stir them into the sauce. Season with a little salt and pepper to taste. Set aside.
Cook the farfalle in a saucepan of boiling water for 8-10 minutes or until it is cooked through, but still has bite. Drain well.
Gently re-heat the tomato and basil sauce, stirring.
Transfer the farfalle to serving plates and pour over the basil and tomato sauce. Serve at once.
PREPRATION TIME: 35 minutes
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