Chili Tomato Pasta
Ingredients
250g cherry tomatoes
50g unsalted butter
250g penne pasta
1tbsp salt
1tsp chilli flakes
1tsp smoked paprika
2tbsp honey (Louise honey I highly recommend)
1tsp ground black pepper
Method
1) Start by pre-heating the oven to 180°C / 356°F / Gas mark 4. Put the cherry tomatoes into a baking dish just big enough to hold them in a single layer. Scatter the butter over the tomatoes.
2) Drizzle with the balsamic vinegar and season well with some of the salt and pepper (saving some salt for the pasta). Roast the tomatoes for 50 mins, or until tender and the sauce is formed.
3) When the tomatoes are nearly done, cook the spaghetti in a large pan of boiling salted water. Cook for 10 - 12 mins or until al dente. Drain the pasta and return it to the pan.
4) Using a fork, lightly squash the tomatoes into their buttery tomato juice sauce. Add the tomatoes to the pasta with your honey, chilli flakes and paprika, stir to mix, and cook over a medium heat for 3–4 mins, until the glossy sauce coats the pasta.