This roasted tomato spaghetti is delicious, comforting and simple, making it an ideal mid-week dinner recipe.
2 punnets of cherry tomatoes
4 cloves of garlic
Handful of fresh basil leaves, shredded
250 grams of spaghetti
Grated parmesan cheese, to serve
Chop tomatoes in half lengthways and add to a shallow baking dish with peeled whole garlic cloves. Drizzle with olive oil, salt and pepper and roast in a moderate oven for about 15-20 minutes until the garlic is soft. While the tomatoes are roasting, cook spaghetti in salted boiling water until al dente. Remove tomatoes and garlic from oven, allow to cool slightly and set aside 1/4 of the tomatoes. With the remaining tomatoes and garlic, blend in a blender with 1 tablespoon of olive oil and a pinch of salt and pepper until a rustic sauce is formed. Toss the sauce through the cooked spaghetti, add a handful of shredded basil leaves and the remaining roasted tomatoes. Top with grated parmesan and serve. Enjoy!