Ingredients
400g Barilla arrabbiata
3 medium white potatoes
3 cloves garlic
1 red onion
2 carrots
1 tsp dried sage
1 tsp dried thyme
large pinch salt
1 tsp olive oil
2 stalks fresh rosemary
Method
Preheat the oven to 200ºC
prepare the potatoes by thinly slicing until 3/4 of the way down
roughly chop 2 of the garlic cloves and place in between the potato slices, along with the fresh rosemary, drizzle with olive oil and salt then bake in the skillet for 30 minutes
thinly dice the red onion, carrots and garlic clove and gently fry in a small pan for 7-8 minutes then take off the heat
once the potatoes have roasted, add the Barilla arrabbiata, onions carrots and garlic
continue to roast in the oven for a further 30 minutes until the tops of the potato are crispy and the bottom is soft and cooked
