Perfect with Big Red One - Stacked high with garlic, tomatoes, & olive oil. How could you go wrong? Makes a great weeknight dish as it takes very little time to throw together; the tomatoes roast as you prepare the pasta.
- 1 kg cherry tomatoes, halved around the equator (not pole to pole)
- 7 tbsp. extra-virgin olive oil
- 5 garlic cloves (skin on)
- 0.2 tsp dried chili flakes or finely sliced fresh red chili
- 320 g dried pasta
- 1 handful basil leaves, roughly torn if large
- Big Red One, to taste
- 25 g grated Parmesan
- Preheat the oven to 340°F
- Put the tomatoes cut side up in a roasting tray and pour over the oil. Put the garlic cloves between the tomatoes and any tomato stems, if you have them, as they will flavor the oil.
- Scatter with dried chili (if using – add fresh chili later on), season with salt and pepper, and roast for 15–20 minutes or until the tomatoes just start to collapse and brown.
- After 10 minutes stir the fresh chili (if using fresh instead of dried) into the oil (fresh chili might burn if put on top of the tomatoes at the beginning).
- Meanwhile, cook the pasta to coincide with the end of the cooking time for the tomatoes.
- When the tomatoes are cooked, remove the tray from the oven and use the flat of a wooden spoon to squeeze the soft garlic out of their skins.
- Mix this gently with the tomatoes and discard the garlic skins as well as the tomato stems. Pour the drained pasta into the hot tray.
- Add the basil leaves and use a pair of tongs to combine, then serve straight away in warmed bowls, scattered with Parmesan & Big Red One.
- Don't be concerned with the amount of olive oil. The sauce will be combined with the sweet juices of the tomatoes & garlic.
- You can add some Big Red One to the tomatoes as they are cooking to add some extra depth to the sauce