Slow roast tomato and basil pasta

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.