Yes, yes, more pasta. So what I’m drunk. On pasta.
This recipe is (again) courtesy of Mr Slater, with whom I have beef as a result of a dastardly plum cake recipe, but you’ll see what I mean as soon as I can sort out all those photos. This is fast, easy, and delicious, and it’s a perfect way to use up all those cherry tomatoes you bought because they were on sale and are now dangerously ripe.
Pop your tomatoes in a large baking tin with a couple of cloves of sliced garlic and drizzle the whole lot with e.v.o.o. Grill them until they blacken. Seriously. Not charred all over, but in some places the skin must be black. While this is happening, boil your pasta in A LOT of water, and make sure that that water is adequately salted. Nothing spoils pasta like a lack of salt in the cooking water.
When the tomatoes are burnt, mash them up a bit with the back of a wooden spoon and pour in some double cream and a handful of torn basil. Stir it all around, salt and pepper it, and grate over some parmesan liberally. You can probably skip the double cream if you want, but why would you want that?
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