Blistered Cherry Tomato Pasta


a glug of extra virgin olive oil
1 punnet of cherry tomatoes, halved
1 punnet of cherry tomatoes, kept whole
4 garlic cloves, crushed
2 green chillies, seeded and chopped (add more if you like it hot)
a large pinch of both Maldon salt and cracked black pepper
a big handful of grated parmesan
2 big handfuls of fresh basil leaves, torn
1/3 cup sunflower seeds, toasted
340 g spaghetti

Blistered Cherry Tomato Pasta

You don’t need a whole lot of ingredients to make delicious, fresh pasta. But you do need to know these three rules: One, use only the best quality pasta you can find, two use fresh, seasonal ingredients and three, whatever you do, make sure you don’t overcook the pasta- it has to be al dente! If you do those three things, the rest will take care of itself.


  • Preheat the oven to 220°C.
  • Drizzle olive oil into an oven tray and add the tomatoes (halved and whole).
  • Add the garlic and chilli, season to taste and then toss the tomatoes around to combine all the ingredients.
  • Pop the tray into the oven and roast the tomatoes until charred and blistered (about 10 – 15 minutes).
  • Remove from the heat and set aside.
  • While the tomatoes are roasting, bring a large pot of water to the boil. Add a pinch of salt and then the spaghetti.
  • Cook to al dente then remove from the heat and drain.
  • Place the spaghetti in a large serving platter and scatter over the blistered cherry tomatoes.
  • Sprinkle over the toasted sunflower seeds, grated parmesan and fresh basil.
  • Finish off with a generous drizzle of olive oil, salt and cracked black pepper.
  • Tuck in!