8 sprays olive oil
1 clove garlic, finely chopped
1 green chilli pepper, de-seeded and finely chopped
1 sprig fresh thyme
450g (1 lb) British Classic tomatoes, skinned & halved
15ml (1 tablesp) capers, drained
250g (9oz) spaghetti
350g (12oz) British Cherry tomatoes
Freshly ground black pepper
254 kcal, 2g fat (0.4g saturates) per serving.
Pre-heat the oven 220° C, 425° F, Gas no 7.
Heat 4 sprays of olive oil in a saucepan and sauté garlic and chilli pepper gently for 3 minutes.
Strip the thyme leaves from the stem. Add the skinned tomatoes and thyme leaves to the saucepan. Bring slowly to the boil and simmer, uncovered, for about 15 minutes until the tomatoes are reduced to a fairly thick sauce. Stir in the capers.
Meanwhile, cook the spaghetti according to pack instructions.
Put the cherry tomatoes in a roasting tin, spray 4 times with olive oil and roll tomatoes around to coat evenly. Roast tomatoes in the oven for 6 minutes.
Strain the spaghetti and stir in the tomato sauce. Divide between four plates then gently fold in the roasted tomatoes. Add a twist of ground black pepper to each plate of spaghetti and serve immediately.
Did You Know?
British Tomato growers use an army of over 40 million beneficial predatory bugs called Macrolophus in summer to keep pests out of their crops, reducing the need for chemicals.