Cherry tomato and chilli pasta

Method

1. Preheat the oven to 190°C/fan170°C/gas 5. To make the sauce spread out the cherry tomatoes in a roasting tin and scatter with garlic, chillies, fresh oregano, sugar, salt, pepper and olive oil. Roast for 45 minutes, until soft and slightly charred in places.
2. Drizzle over 1 tablespoon red wine vinegar, then allow to cool slightly.
3. Mash the tomatoes roughly with a fork to form a rustic sauce. Stir in rinsed capers, black olives and the flatleaf parsley.
Recipe continues after advertising
Advertisement
4. Meanwhile, cook the penne in boiling salted water, according to pack instructions, then drain, but reserve a couple of spoonfuls of cooking water.
5. Return the pasta and reserved cooking water to the pan, add the sauce and toss together. Serve in warmed bowls.