Ingredients (serves 4):
- 1 pack of cherry tomatoes – cut in half
- 12 garlic cloves – squashed and cut in half
- 3-4 tablespoons of extra virgin olive oil
- 1 teaspoon of dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon dried chilli flakes
- Enough pasta for 4 people
- A handful of chopped fresh parsley
- Grated parmesan cheese to serve
- Salt and pepper to taste
Pre-heat the oven to around 200 degrees C. Get a large bowl and mix together the tomatoes, garlic, oil, basil, chilli flakes and season with salt and pepper. Pour the mixture onto an oven tray and place into the oven for around 30 minutes, or until the cherry tomatoes are nicely shrivelled, but not burnt!
While the tomatoes are baking, cook the pasta to al dente. Once cooked, drain off the water and return the pasta to the pan. Once cooked, pour the tomato mixture (removing any charred bits of garlic) into the pasta along with the parsley and toss until distributed evenly. Serve into dishes and grate some parmesan over the top. Enjoy!
You can also add some lightly fried chorizo to finish off the dish.
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