Slow-Roasted Tomato Pasta

Ingredients

• 500g cherry tomatoes
• 4 garlic cloves, smashed
• 4 tbsp olive oil
• 400g rigatoni
• Fresh basil, parmesan to serve

Method

Preheat your oven to 200°C. Toss the tomatoes and garlic with olive oil, salt and pepper on a baking tray. Roast for 30 minutes until blistered and jammy.

Cook pasta in well-salted water until al dente. Reserve a cup of pasta water. Toss pasta into the roasting tray with a splash of pasta water, scraping up all those sticky bits.

Finish with torn basil and parmesan.

The secret is patience — let those tomatoes really collapse and caramelise.