Roasted Cherry Tomato Pasta

Roasted Cherry Tomato Pasta.jpg

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

  1. 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.

  2. 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.

  3. Meanwhile, cook pasta according to the packet instructions, drain then toss through the sauce. Sprinkle with parmesan to serve. Belissimo!