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Ingredients
- 800 g (1 lb 12 oz) mixed small heirloom tomatoes
- 125 ml (4 fl oz/1/2 cup) extra virgin olive oil, plus extra, to serve
- 1 tablespoon red wine vinegar
- 3 teaspoons caster (superfine) sugar
- 400 g (14 oz) dried spaghetti
- 250 g (9 oz) bocconcini, torn into rough pieces
- 1/2 cup basil, large leaves torn
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Cut the smaller tomatoes in half lengthways and larger tomatoes into quarters. Place the tomatoes in a roasting pan in a single layer, drizzle with 2 tablespoons of the oil and the vinegar then sprinkle with the sugar and season to taste. Roast the tomatoes for 40 minutes, or until light golden.
2. Cook the pasta in a large saucepan of boiling salted water, following the packet instructions, until al dente. Drain well. Return the pasta to the pan, add the remaining olive oil, the bocconcini, basil, roast tomatoes and pan juices (pic 3) and toss over low heat to combine well.
3. Divide among warmed bowls and serve immediately.
