Slow roast tomato and basil pasta

Name: Slow roast tomato and basil pasta
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 4
Ingredients: 450 g pack classic vine tomatoes; 500 g pack cherry tomatoes; 1 tbsp caster sugar; 2 tsp sea salt flakes; 4 tbsp extra virgin olive oil; ½ tsp red wine vinegar; 6 clove/s garlic, peeled and flattened; 10 sprig/s from Cooks’ Ingredients Large Basil Pot, plus extra leaves to serve; 400 g orecchiette pasta; 50 g Parmigiano Reggiano

This is a simple but seriously good pasta dish that celebrates one of the great food pairings: tomato and basil. Whizzing basil with cheese makes a really standout topping, but you can just add a showering of plain grated cheese if you like.

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Low in saturated fatSource of vitamin ASource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr 25 mins
Total time1 hr 40 mins

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450g pack classic vine tomatoes
500g pack cherry tomatoes
1 tbsp caster sugar
2 tsp sea salt flakes
4 tbsp extra virgin olive oil
½ tsp red wine vinegar
6 clove/s garlic, peeled and flattened
10 sprig/s from Cooks’ Ingredients Large Basil Pot, plus extra leaves to serve
400g orecchiette pasta
50g Parmigiano Reggiano

Preheat the oven to 190ºC, gas mark 5. Quarter the large tomatoes, then arrange all the tomatoes in the base of a roasting tin (about 35x40cm) in one snug layer, with the cut edges of the larger tomatoes facing upwards. Sprinkle over the sugar, salt, oil and vinegar. Put the garlic in the gaps and roast for 40 minutes. Push 6 of the basil sprigs, plus the stems from the remaining 4 sprigs (reserving the leaves) into the liquid that has emerged in the tin. Roast for another 30 minutes so the tomatoes are sunken and intense. Turn the oven off but leave the tin in the oven.
Cook the orecchiette in a pan of boiling, salted water according to pack instructions, saving a mug of pasta water before draining. Meanwhile, put the cheese and remaining basil in a blender and briefly pulse to a coarse green crumb.
When the pasta is ready, remove the sprigs of cooked basil from the tomatoes and stir the orecchiette through, breaking up the garlic. Add ¼ of the cheese mixture and 3-4 tbsp pasta water, then gently mix again. Serve with more of the cheese mixture on top and a scattering of extra basil leaves.

Typical values per serving when made using specific products in recipe