Roasted Cherry Tomato Pasta
Ingredients
2 x 250g punnets cherry tomatoes, halved
150ml olive oil
6 garlic cloves, minced or finely sliced
2 long red chillies, deseeded & finely chopped (optional)
1/2 cup of torn, fresh basil
Salt & pepper to taste
Grated parmesan to serve
400g pasta - cooked to packet instructions
Method
Preheat oven to 180°C. Place cherry tomatoes on a baking tray, drizzle with 2 tablespoons olive oil, season with salt and pepper. Roast for approx 15 minutes until softened and slightly blistered.
Heat the remaining 110ml oil in a large frypan over medium heat. Cook garlic and chillies for 1-2 minutes. Add roasted cherry tomatoes and bring to a simmer. Cook, stirring until thickened and rich in colour. When you have reached this point, add the basil and stir through. Taste the sauce, seasoning as required. Note: If the sauce is a little bitter, add a teaspoon of sugar for sweetness, stirring to dissolve.
Meanwhile, cook pasta according to the packet instructions, drain then toss through the sauce. Sprinkle with parmesan to serve. Belissimo!