Roasted tomatoes and spring onions with farfalle

• porce: Serves 2-3

Ingredience

2 tablespoons extra-virgin olive oil

6 very ripe plum tomatoes (or any medium tomato), halved

4 spring onions (scallions), roots and green tops discarded, quartered

1 garlic clove, quartered 8 basil leaves

100g crème fraiche 300g dried farfalle 75g parmesan, grated, plus extra (optional) to serve sea salt and freshly ground black pepper

Pokyny

Preheat the oven to 200°C

Grease the inside of a small baking dish with half the olive oil. Add the tomatoes, spring onions (scallions), garlic and half the basil leaves. Drizzle over the remaining olive oil, then season the tomatoes and spring onions with salt and nepper. Cover the dish with foil and bake for 30 minutes.

Once cooked, the spring onions should be soft and the tomatoes will have released a lot of water. Tip the contents of the dish into a small bowl and, using a stick blender, blitz to a fine purée. Pour the purée into a large, non-stick frying pan, then stir through the crème fraîche. Place the pan over a low heat and cook the sauce very gently for about 3 minutes, to reduce it slightly.

Meanwhile, bringa large saucepan of salted water to a boil and cook the farfalle for 2 minutes less than the packet suggests. When cooked, remnove the farfalle from the water with a slotted spoon and place the pasta in the purée pan. Add a ladleful of the pasta cooking water and stir the pasta through with a wooden spoon until the sauce has thickened and emulsified - this will take about 3 minutes.

Check the seasoning, then add the grated parmesan and the remaining basil leaves. Stir or toss one last time, then serve in warmed pasta bowls with black pepper and extra parmesan on top, if you like.