Serves:
Total Time: +/-
mins
For the sticky tomatoes:
1 400g punnet Romanita tomatoes
4 Tbsp olive oil
Juice of a lemon
2Tbsp brown sugar
Handful fresh thyme sprigs
For the pasta:
1/2 pack of spaghetti
10 - 15 black olives
2-3 Tsp Capers
For the garlic oil:
1 Tsp garlic paste
3 TBSp olive oil
Pinch of salt
For the tomato sauce:
2 TBSp olive oil
1 Onion, diced
4 Cloves garlic, crushed
1 400g punnet Romanita tomatoes
10 Basil leaves
Handful fresh origanum, chopped
Couple of sprigs of Thyme (leaves only)
1 Tbsp brown sugar
salt & black pepper
1 Cup of water
Start with the sticky roasted tomatoes:
Place tomatoes on baking tray, drizzle with the olive oil, lemon juice and sugar. Add thyme sprigs and give it a good shake. Into the oven on low heat 60 - 80 degrees celsius for about an hour and a half. Remove from the oven and let cool. You should be left with sticky, syrupy tomatoes. This can be made in advance, even a day before.
On to the tomato sauce:
Fry onion in olive oil until soft. Add garlic and fry for another minute. Cut tomatoes in half, then add to the pan and let it cook for a minute or two. Add the basil, origanum and thyme. Season with sugar, salt and pepper. Once the juice of the tomatoes has reduced, add half a cup of water and cook another 10 minutes. Reduce heat and use a stick blender to puree the sauce. Add olives and capers.
Cook pasta according to package instructions. Combine all ingredients for the garlic oil. Mix half of the tomato sauce into the cooked pasta. Place the other half of the sauce at the bottom of your serving dish. Plate pasta onto sauce, drizzle with the garlic oil, top woth the sticky roasted tomatoes and garnish with fresh basil leaves.
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