Roasted tomato and basil pasta

Sinead, just for you: 

This was one of those dishes that came out of going " we have dot dot dot, what shall we make with it?" Most of this stuff, if not quite regular store cupboard stuff, is regularly bought. If you're cooking on a budget, Lidl and Aldi sell entirely acceptable versions of all of these. They're classic flavour combinations; this isn't rocket science, but it was really tasty. 

You will note that the basil, the one on the left, is that of my herbs which is thriving. I conclude that basil likes being grown in teapots. 

Roasted tomato and basil pasta:

2 large handfuls of small tomatoes, cut in half, mixed varieties if possible

2 cloves garlic, finely chopped

1 green chille, finely chopped

1 large handful fresh grated parmesan

3 inches chorizo sausage, sliced finely

2 large handfuls of fresh basil leaves

300g spaghetti

Olive oil

Sprig fresh fresh rosemary

Salt and pepper

serves 2-3

Preheat oven to 200 oC. Arrange your tomatoes on a roasting tin, lightly drizzle with olive oil. Season with salt and pepper, and sprinkle with rosemary leaves pulled off the stalk. Roast for around 20-30 minutes, stirring occasionally until they look something like this:

Cook the spaghetti according to the instructions on the packet/to your normal preference. I like mine still with a bit of a bite. Meanwhile, fry the garlic and chille in 1 tbsp olive oil in a small frying pan on a low heat, until the garlic is just starting to turn brown. 

When the pasta is cooked, drain, and stir through all the ingredients. Garnish with a little sprig of basil.

Enjoy as a quick, light lunch or tea.