500 g cherry tomatoes
3 garlic cloves, finely minced
3 Tbs olive oil
10 fresh basil leaves
1/2 tsp dried oregano
1 tsp sugar
Salt and pepper to taste
1 packet spaghetti
Preheat the oven to 180 C (350 F).
Wash the tomatoes and thoroughly dry them. Cut them in half.
Toss the tomatoes lightly with olive oil in a non-reactive pan.
Spread them out into one layer and sprinkle with the minced garlic, half the basil leaves, dried oregano, sugar, salt and pepper.
Roast for 30-40 minutes, until the tomatoes are collapsing and slightly charred.
While tomatoes are finishing in the oven, cook pasta in boiling water until al dense.
Bring tomatoes out of the oven. Strain pasta and toss with tomatoes. Serve with fresh basil.
Credits: It's Not complicated Recipes
Photo Credits: It's Not complicated Recipes