Butter Roasted Cherry Tomato Pasta

Ooh yes! Cherry tomatoes slowly roasted in olive oil and butter gently infused with garlic, rosemary and thyme –  pure bliss.

This pasta sauce is so easy to make and I love the fact that the oven does all all the work for you! The perfect mid-week supper.

You don’t need to stop at pasta though, the roasted tomatoes would be perfect with:

• burrata cheese
• smashed avo on toast
• drizzled over a focaccia or bruschetta

The better the ingredients the better the pasta, so try to find ripe tomatoes, good olive oil, farm butter and organic herbs, it will make all the difference.

Serves 2 generously

• 500g cherry tomatoes
• 40g salted butter
• 1/4 cup fantastic olive oil
• 1/2 head garlic, sliced horizontally
• 2 generous pinches sea salt
• lots of black pepper
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 tablespoon aged balsamic vinegar
• 300g spaghetti
• parmesan to serve
• handful basil leaves to serve

1. Preheat the oven to 160c.
2. In a medium ovenproof dish, add the cherry tomatoes, butter, oil and garlic. Tuck the rosemary and thyme under the tomatoes and season with sea salt and a generous helping of black pepper.
3. Roast, uncovered in the oven for 50 minutes until the garlic is soft and the tomatoes are starting to caramelise. Pop the garlic from their skins into the tomatoes (discard the skins) and mash the garlic and tomatoes lightly with a fork. Remove the wooden sprigs of the rosemary and thyme.
4. Meanwhile, cook the pasta (15 minutes before the tomatoes are nearly done) in salted boiling water until perfectly al dente (cooked but still have a bite to it), drain and reserve 3 tablespoons pasta water.
5. To serve, add the pasta and pasta water to the tomatoes and toss really well. Season with salt & pepper and drizzle the balsamic vinegar over. Scatter with the basil leaves and serve generously with parmesan. Enjoy