Ingredients

The following ingredients have 4 Servings
  • 500 gm cherry tomatoes
  • 3 garlic cloves, finely minced
  • 3 tbsp olive oil (See Note 1)
  • 10 fresh basil leaves
  • 1/2 tsp dried oregano
  • 1 tsp sugar
  • salt and pepper to taste (See Note 2)
  • 400 g spaghetti (See Note 3)
  • Parmesan and basil leaves (to garnish)

Instruction

  • Preheat the oven to 180 Degrees C (350 F).
  • Wash the tomatoes and thoroughly dry them. Cut them in half.
  • Toss the tomatoes lightly with olive oil in a non-reactive pan. – see Note 4.
  • Spread them out into one layer and sprinkle with the minced garlic, half the basil leaves, dried oregano, sugar, salt and pepper. Roast for 30-40 minutes, until the tomatoes are collapsing and slightly charred.
  • If not serving immediately, cool the tomatoes, place into an airtight container and refrigerate. Add the remaining basil leaves when ready to serve.
  • If serving immediately, put a pot of water on to boil. Once it reaches a rolling boil, add some salt to the water, and add your pasta.Cook the pasta until it is al dente. (Reserve a little of the pasta water.)
  • Add the pasta to the dish you cooked the tomatoes in, and toss well. Add some pasta water if the dish requires a little extra liquid.
  • Serve with some Parmesan cheese and fresh basil.