Pasta with roasted tomatoes and basil

Are you still persevering with sandals and ending the day with cold feet and regret? Refusing to take a coat to work then getting caught out in the rain on your lunch break? “There could still be an Indian summer, you never know….”. This is a dish to make if you’re trying to cling on to that summer feeling. The shop shelves are still loaded with tomatoes, or maybe you’ve grown your own and have a glut. I made the below with regular cherry tomatoes but if you have access to more exotic varieties then by all means use them. You could be sitting out in the garden eating this with a glass of rosé in hand. Or indoors, dark outside by 18:30, the heating is on, and you’re already thinking about booking a holiday for next year. Either way, it’s easy to make and simply delicious. Serve with some crusty bread for sauce mopping.

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Serves 2

  • Approx. 450g small tomatoes
  • 2 cloves of garlic, thinly sliced
  • 1 tbsp extra virgin olive oil
  • 250g pasta, such as orecchiette
  • 15 basil leaves
  • 2 tbsp double cream
  • Parmesan (or a vegetarian alternative) to serve

Turn on your grill to a high heat, and put some salted water on to boil.

Place the tomatoes in a small-ish roasting dish. Add the garlic and drizzle the olive oil over the top. Put the tomatoes under the grill until they burst and some bits of skin start to char.

When the water has boiled add the pasta and cook according to the packet.

Remove the tomatoes from the grill and crush them lightly with a fork so you have plenty of juices. Add the basil leaves and double cream and stir through. Season to taste with salt and black pepper, and add to the cooked pasta. Serve with plenty of Parmesan on top.

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