Pasta with Roasted Cherry Tomato Sauce
250g/9oz small cherry tomatoes
125g/4oz linguine or spaghetti (dry weight)
1 red bird’s eye chilli, seeded and finely chopped
2 garlic cloves, crushed
grated zest and juice of ½ lemon
3 tbsp chopped fresh parsley
1 tsp freshly grated Parmesan
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Lightly spray a roasting pan with oil and place the tomatoes in the pan. Roast in the oven for 10 minutes.
3 Meanwhile, cook the pasta in a large pan of lightly salted boiling water, according to the instructions on the pack. Drain well.
4 While the pasta is cooking, lightly spray a deep frying pan with oil and place over a low heat. Add the chilli and garlic and cook for 2 minutes.
5 Stir in the lemon zest and juice and parsley, then tip in the drained pasta and roasted tomatoes and toss gently together. Season with salt and pepper.
6 Divide between two plates and sprinkle with Parmesan.