Ingredients
- 700 g datterini or cherry tomatoes
- 300 g vine tomatoes roughly grated and skins discarded (200g net weight)
- 10 g oregano sprigs leaves picked
- 20 g basil leaves
- 6 garlic cloves peeled and thinly sliced
- 1 red chilli thinly sliced
- 2 tbsp tomato paste
- 1 tsp caster sugar
- Salt and black pepper
- 150 g unsalted butter cut into 2cm cubes
- 250 g fusilloni or fusilli
- 25 g parsley finely chopped
- Grated parmesan to serve (optional)
Instructions
- Heat the oven to 220C (200C fan)/425F/gas 7.
- Put the first eight ingredients in a roughly 20cm x 30cm roasting tin, add a teaspoon and a half of salt and a good grind of pepper, and toss to combine. Cover tightly with foil and bake for an hour, until the tomatoes have cooked down.
- Remove the foil (keep it, because you’ll need it again in a bit), stir in the butter and pasta, then pour over 400ml boiling water, cover again with the foil and bake for another 35 minutes. Remove the foil and bake uncovered for a final 10 minutes, or until the pasta is nicely sauced and cooked through. Sprinkle over the parsley and serve, with or without parmesan for sprinkling on top.
