The Guardian Feast supplement, Aug 14, 2021

  • Tomato butter pasta

    Tomato butter pasta (page 3)

    from The Guardian Feast supplement, Aug 14, 2021 The Guardian Feast supplement, Aug 14, 2021 by Yotam Ottolenghi

    • Categories: Pasta, baked; Main course; Summer; Italian; Vegetarian
    • Ingredients: datterini tomatoes; vine tomatoes; oregano; basil; garlic; red chillies; tomato paste; unsalted butter; caster sugar; fusilloni pasta; parsley
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  • Tomato butter pasta

    • KarinaFrancis on November 28, 2021

      I really liked this but I unfortunately tinkered with the recipe, possibly to its detriment. I didn’t have much luck with a previous pasta cooked in the oven recipe so I cooked the tomatoes and added the pasta separately.

  • Heirloom tomato salad with black garlic crumb

    • eliza on September 17, 2021

      Very easy and a good take on a tomato salad. The black garlic topping would be good on other veggies, avocado, or grains. I used green zebra and red tomatoes with parsley and garlic from the garden.

    • KarinaFrancis on January 21, 2023

      This absolutely needs tomatoes at their peak and I was lucky enough to get some stunning market fresh heirloom tomatoes. The dressing and crumb serve to enhanced the star player. Will only make again if I find the right tomatoes.

  • Yellow tomato jam (on goat's cheese toast)

    • Futuregirl23 on December 10, 2022

      This is gorgeous. So easy to make and goes with everything!

  • Parmigiana with spinach and ricotta

    • Foodycat on October 12, 2021

      I thought this sounded absolutely gorgeous, but actually it wasn't as nice as a regular aubergine parmigiana. The spinach and ricotta - which was delicious - detracted from the tomato/aubergine/mozzarella deliciousness.

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  • Published Aug 14 2021
  • Format Magazine
  • Page Count 24
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend