Spicy Air Fryer Roasted Tomato and Garlic Pasta

Ingredients

• •400 g pasta (dried, such as penne or fusilli)
• •500 g tomatoes (ripe, halved)
• •4 cloves garlic (smashed, skins removed)
• •2 tbsp olive oil
• •1 tsp salt (or to taste)
• •1 tsp ground coriander (from pantry)
• •1 medium red onion (chopped into wedges; suggested for added depth)
• •3 whole fresh red chillies (sliced; suggested for hot spice level)
• •1 medium red bell pepper (deseeded and cut into chunks; suggested for smoky sweetness)

Instructions

1. 1

   Bring a large pan of salted water to the boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 100ml of pasta water.

2. 2

   While pasta cooks, prepare the vegetables: halve the tomatoes, smash the garlic cloves, chop the red onion into wedges, slice the fresh red chillies, and cut the red bell pepper into even chunks. Pat all vegetables dry with kitchen paper for crispier results.

3. 3

   In a bowl, toss the prepared tomatoes, garlic, red onion, red bell pepper, and sliced chillies with 1 tbsp olive oil, salt, and ground coriander until evenly coated.

4. 4

   Lightly mist the vegetables with olive oil spray on all sides (use a spray bottle or brush lightly to avoid excess oil).

5. 5

   Preheat the air fryer to 190°C for 3-5 minutes.

6. 6

   Arrange the vegetables in a single layer in the air fryer basket, leaving space between pieces for even air circulation. Cook in batches if necessary to avoid overcrowding.

7. 7

   Air fry at 190°C for 15 minutes.

8. 8

   Shake the basket or flip the vegetables halfway through cooking (at 7-8 minutes). Optional: Lightly spray with olive oil again at this point for extra crispiness.

9. 9

   Check for doneness: tomatoes should be softened and charred at edges, garlic tender, and peppers crisp-tender. Remove from air fryer.

10. 10

    Roughly chop the roasted vegetables and garlic. Toss with the drained pasta in a large bowl, adding reserved pasta water if needed to loosen. Drizzle with remaining 1 tbsp olive oil. Serve immediately, hot and spicy.