Italian roulade with tomatoes and onions

Name: Italian roulade with tomatoes and onions
Cook time: 20 min
Total time: 75 min
Yield: 4
Cuisine: Italian
Ingredients: 20 g fresh Italian herbs; 1 tl sea salt; 2 tl black pepper; 8 el traditional olive oil; 450 g Pork roast room temperature; 2 toe garlic; 5 onion; 500 g romatomat; 200 g penne pasta; 125 g creme fraiche; 100 g Pecorino Romano cheese

Italian roulade from the oven with romaatjes, onion and herbs.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ° C.
Slice the leaves of the Italian herbs. Mix with the salt, pepper and oil into a marinade.
Spread the roulade around with 2/3 of the marinade and place the roulade in the center of the oven dish.
Smash the unpeeled garlic cloves with the flat side of a knife and place them near the roulade. Cut each onion into 4 parts and spread around the roulade.
Place the tomatoes in between and sprinkle with the rest of the marinade.
Bake the roulade in the middle of the oven for about 55 minutes. Turn every 10 min.
Remove the oven dish from the oven and place the roulade on a plate. Cover with aluminum foil and leave to rest for 10 minutes.
In the meantime, cook the pasta al dente according to the instructions on the package.
Push the garlic out of the skins. Mash with half of the tomatoes in the baking dish with a spatula.
Scrape the cakes from the bottom of the baking dish. Add the crème fraîche and stir into a sauce. Drain the pasta and mix through the sauce.
Cut the roulade into slices.
Spread the pasta over the plates and put the roulade on it. Place the rest of the tomatoes on top and scrape the Pecorino Romano over it.