Roasting cherry tomatoes is the ideal way to bring out the sweetness of their flavour. This is a fresh, summery meal, which is very simple to prepare. It would pair well with a light red wine, such as Gamay, served with a simple rocket salad. Serves 4.
- 2 handfuls cherry tomatoes
- 1 handful fresh basil, shredded
- 400g spaghetti
- 1 red onion, sliced
- 4 cloves garlic, smashed
- 1 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 100ml olive oil
- pinch mixed herbs
- 25g parmesan
- salt and freshly ground black pepper
Heat the oven to 200 degrees. Place the whole cherry tomatoes, onion, garlic, lemon juice, vinegar and half the olive oil in a baking tray. Season with herbs, salt and pepper and mix well. Cook for around 15 minutes until the tomatoes begin to collapse and blacken.
Cook the spaghetti until it is tender but retains some bite. Drain, leaving a splash of the cooking water in the pan.
Add the tomatoes and return to a low heat. Add the remaining olive oil and fresh basil, and cook until the basil begins to wilt.
Serve immediately, topped with freshly grated parmesan and black pepper to taste.