If more of us valued food and cheer and song above hoarded gold, it would be a merrier world … Check This Amazing Recipe: Butter-roasted cherry tomato pasta
How to Make Butter-roasted cherry tomato pasta
less than 30 mins
30 mins to 1 hour
- 400g/14oz cherry tomatoes
- 35g/1¼oz unsalted butter
- 1 tsp balsamic vinegar
- 200–300g/7–10½oz pasta
- sea salt and freshly ground black pepper
Preheat the oven to 180C/160C Fan/Gas 4.
Tip the cherry tomatoes into a baking dish just big enough to hold them in a single layer. Scatter the butter over the tomatoes. Drizzle with the balsamic vinegar and season well with salt and pepper. Roast for 50 minutes, or until the tomatoes are tender and the butter and juices have formed a sauce.
When the tomatoes are near the end of their cooking time, cook the pasta in a large pan of boiling salted water according to packet instructions, or until just tender. Drain the pasta and return it to the pan.
Using a fork, lightly crush the tomatoes into their sauce. Add the tomatoes to the pasta, stir to mix, and cook over a medium heat for 3–4 minutes, until the glossy sauce coats the pasta.
Check the seasoning before serving with a generous sprinkling of cheese.