Cherry Tomato Spaghetti with Basil Parmesan

Cook Time 1 hour

Servings 4

Ingredients

500g spaghetti

600g ripe cherry tomatoes on the fine

¼ tsp chilli flakes (optional)

½ cup extra virgin olive oil

4 cloves garlic, bruised

100g piece of parmesan, cubed

4 sprigs of basil, leave picked

Salt and pepper

Method

Preheat the oven to 180°C.

Arrange tomatoes, garlic, oil and salt and chilli if using into an oven-safe pan or tray. Roast in the oven for 45-60 minutes until the tomatoes are blistered. Cool for 10 minutes.

While the tomatoes are cooking in the oven, blend the basil and parmesan together and a fine green crumb forms. Set aside.

Once the tomatoes have cooled, take off the vine and blend together with the roasted peeled garlic and olive oil until smooth. Place back into the pan and warm through.

Bring a large pot of salted water to the boil. Cook the pasta until al dente.

Add the pasta to the pan and toss together with a little pasta water.

Serve topped with a sprinkling of the basil parmesan and enjoy!