Tangy tomatoey sweetness and fiery chilli give this Italian-inspired dish an interesting kick.
|2 tbsp olive oil|
|1 clove garlic, finely chopped|
|1 red chili pepper, deseeded and finely chopped|
|1 sprig fresh thyme|
|450g (1lb) tomatoes, skinned and quartered|
|50g (1 3/4oz) sun-blushed tomatoes, drained|
|250g (9oz) pasta|
|350g (12oz) cherry tomatoes|
Preheat the oven to 220C/425F/gas mark 7. Heat half the olive oil in a pan and gently cook the garlic and chili for 2-3 minutes until soft, but not browned. Add the thyme and skinned tomatoes to the pan. Heat gently and simmer uncovered, for about 10 minutes until the tomatoes are reduced to a fairly thick sauce. Stir in the sun-blushed tomatoes. Meanwhile, cook the pasta according to pack instructions. Put the cherry tomatoes in a roasting tin and drizzle with the remaining olive oil. Shake the pan so the tomatoes are evenly covered. Roast the tomatoes in the oven for 6-7 minutes or until they start to split. Drain the pasta and stir in the tomato sauce. Divide between four plates then gently fold in the roasted tomatoes. Serve immediately.