Courtesy of Abi Bergan Gander
20 Cherry Tomatoes (any shapes , colours etc)
2 Garlic Cloves (or 1 large )
½ to 1 Red Chilli (to taste)
1 tbsp Tomato Puree
6 Basil Leaves and 2 stalks
1 tbsp Olive oil
Salt and pepper
Place 10 Cherry tomatoes into a small roasting dish drizzle with olive oil and a little salt. Place in oven on 150 Degrees, for 10 to 15 minutes until the tomatoes just start to pop.
Thinly slice the garlic and Chilli, add the rest of the oil (about half) to a large frying pan, allow the garlic to slightly darken (this adds a beautiful smoky flavour).
Chop up the rest of the tomatoes, add these to the frying pan with the basil stalks the tomato puree and 100 ml of water … allow this to simmer for 10 minutes while you cook some spaghetti, if the sauce becomes too thick add in some of the pasta water, season to taste.
Tear the basil leaves and stir in the roasted tomatoes the basil leaves and add the pasta to the sauce stir through and serve.