Air fryer roasted tomato and pepper pasta
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
A versatile air fryer pasta dish that is full of flavour and goodness, with fresh tomatoes, red pepper, feta and olives. It’s perfect for any type of fresh pasta, filled pasta or gnocchi.
By Bianca Nice
Ingredients
- tomatoes: 600g/1lb 5oz vine-ripened tomatoes, roughly chopped
- pepper: 1 red pepper, seeds removed, roughly chopped
- bay leaves: 4 fresh bay leaves
- rosemary: 2 sprigs fresh rosemary, leaves chopped
- 1 tbsp sun-dried tomato paste
- olive oil: 3 tbsp extra virgin olive oil
- stock: 1 vegetable or chicken stock cube, crumbled
- smoked paprika: 1 tsp smoked paprika
- pasta: 250g/9oz fresh pasta
- olives: 80²µ/2¾´Ç³ú pitted Kalamata olives, halved
- feta: 80²µ/2¾´Ç³ú feta, crumbled
- parsley: 2 tbsp fresh flatleaf parsley, roughly chopped
- black pepper: salt and freshly ground black pepper
Method
Preheat the air fryer to 180C.
Put the tomatoes, red pepper, bay leaves, rosemary, sun-dried tomato paste, olive oil, stock cube and paprika into a heatproof dish that fits into your air fryer.
Season with salt and pepper and cook for 15 minutes, stirring twice.
Carefully remove the dish from the air fryer. Discard the bay leaves and then, using a stick blender, blitz until smooth.
Put the dish back into the air fryer and spoon in the pasta, stirring to ensure it is well coated in the sauce. Cook for a further 8 minutes.
Scatter over the olives, feta and parsley and mix well. Grind over plenty of black pepper and serve.
Recipe tips
This sauce goes well with breaded chicken or fish, instead of the pasta.
If you like, swap the paprika for chilli or the olives for capers.
For extra veggies, grate in some fresh courgettes.
