If you’re looking for ways to use up an abundance of garden tomatoes, try these too: Chicken Cacciatore, Tomato and Goat’s Cheese Tart, Ravioli and Tomato Salad, Oven-roasted Ratatouille, or Spaghetti with Fresh Tomato Sauce.
Spaghetti with Roast Cherry Tomatoes, Chili and Basil
Serves 4
This would look especially nice if you used a mix of yellow and red cherry tomatoes. You could also add some finely chopped sun-dried tomatoes to the sauce if you have them.
3 tablespoons olive oil, plus extra for roasting
2 cloves garlic, chopped
2 red chilies, deseeded and finely chopped
2 tablespoons tomato paste
approx. 36 cherry tomatoes, 10 finely chopped, the rest left whole
1 teaspoon sugar
splash of white wine or vermouth (optional)
salt and freshly ground black pepper
small bunch basil, leaves removed from stems
1 lb (450 g) spaghetti
freshly grated Parmesan, to serve
Preheat the oven to 425°F (220°C).
Heat the oil in a medium-sized saucepan. Add the garlic and chopped chili, then gently sweat on the lowest heat until the garlic begins to color, taking care not to let the garlic will burn at all, or it will taste bitter.
Next, stir in the tomato paste, chopped tomatoes and sugar. Turn up the heat and fry for a minute or two, then add just a splash of white wine or vermouth (or water) and some salt and pepper. Bring to a rapid splutter, then lower the heat and let it gently bubble away until reduced to a thick-ish sauce.
Put a large pot of salted water on to boil, ready for the spaghetti. Next, scatter the remaining tomatoes onto a baking sheet, sprinkle over with salt and pepper and drizzle with olive oil. Roast in the hot oven for 6 to 8 minutes, or until the tomatoes begin to split. Meanwhile, cook the pasta, then drain, reserving a cupful of the cooking water. Put the drained pasta back in the pot.
To serve, tip the chili tomato sauce over the pasta, add a small splash of the reserved pasta water and a good twist of black pepper. Tear over the basil leaves and stir to combine. If it needs thinning further, add a tad more water. Next, fold through the roasted tomatoes and divide between 4 plates or bowls. Finish with a few basil leaves and a grating of Parmesan.
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