Roasted Tomato and Basil Pasta

Ingredients

• 200 gcherry tomatoes
• 4 piecegarlic cloves
• 15 gfresh basil leaves
• 100 gpenne or rigatoni pasta
• 3 tbspextra virgin olive oil
• 30 gparmesan cheese
• 0.25 tspchili flakes
• 1 tspsalt
• 0.25 tspblack pepper
• 60 gmixed salad greens
• 0.5 piecelemon

Method

1. 1

   Preheat your oven to 220°C (425°F). Halve the cherry tomatoes and place them cut-side up on a small baking tray with the whole unpeeled garlic cloves.

2. 2

   Drizzle 2 tbsp of olive oil over the tomatoes and garlic, season with salt, pepper, and chili flakes, then roast for 18–20 minutes until the tomatoes are blistered and slightly caramelised.

3. 3

   While the tomatoes roast, bring a pot of well-salted water to a boil and cook the pasta according to packet instructions until al dente, then reserve a small cup of pasta water before draining.

4. 4

   Once the garlic is cool enough to handle, squeeze the soft roasted garlic out of its skins directly onto the drained pasta.

5. 5

   Add the roasted tomatoes and all their juices to the pasta, toss well, and splash in a little pasta water to loosen the sauce if needed.

6. 6

   Tear in the fresh basil leaves, drizzle with the remaining 1 tbsp of olive oil, and toss everything together gently.

7. 7

   Grate the parmesan over the top and give it a final crack of black pepper.

8. 8

   For the side salad, toss the mixed greens with a squeeze of lemon juice, a tiny drizzle of olive oil, and a pinch of salt, then serve alongside the pasta.