Ingredients
VEG 
15 minutes preparation time + 30 minutes cooking time 
4-6 - 500g spaghetti
- 4 punnets cherry tomatoes
- 4 large cloves garlic, thickly sliced
- 1/2 teaspoon dried chili flakes (adjust to taste)
- 1 1/2 tablespoons smokey paprika
- Sea salt
- Extra virgin olive oil
- 1 bunch fresh basil leaves
- Freshly grated parmesan (optional)
Method
- Preheat your oven to 200°C/390°F.
- On a paper-lined baking tray, place the cherry tomatoes, garlic slices, dried chili flakes, smoked paprika, a generous pinch of sea salt, and a drizzle of olive oil.
- Roast in the preheated oven for 20-30 minutes at 200°C/390°F, until the tomatoes are soft and jammy.
- Remove the tray from the oven and gently crush the roasted tomatoes with a fork, ensuring the garlic blends into the tomatoes.
- Add fresh basil leaves to the mixture and set aside.
- While the tomatoes are roasting, cook the spaghetti following the packet instructions.
- Once cooked, drain the spaghetti and toss it through the tomato sauce.
- Serve immediately, garnishing with freshly grated parmesan (if using), cracked black pepper, additional fresh basil leaves, and a drizzle of extra virgin olive oil.
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