Quick Tomato and Garlic Pasta

Cherry tomatoes, 1 punnet rinsed well
Garlic, 2 cloves, peeled and very thinly sliced
Olive oil, 3 tbs
Parsley, 1 tbs, washed and finely chopped
Spaghetti, Barilla No.3

Preheat oven to 210 degrees, celsius

Place tomatoes in a bowl with a slosh of olive oil and a pinch of kosher salt

Tip tomatoes onto a baking dish and bake for 20 minutes or until blistered

While the tomatoes are roasting, pour the olive oil in a frying pan and fry the garlic on a gentle heat until it starts to brown slightly.

While the garlic and tomatoes are cooking, boil the spaghetti until al dente.

Pour the garlic and oil over the blistered tomatoes and mix to combine.

Tip the tomatoes into a bowl.

Serve the tomatoes with the spaghetti, with a sprinkle of parsley and parmesan. You may want to add more oil or a dob of butter.