Chilli oil pasta with grilled cherry tomatoes & capers

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A recipe by Tash & Tom from Burberry Foods

Ingredients

3 cups cherry tomatoes (450g)

1 tbsp ghee or olive oil

11⁄2 cups leek (150g), diced

1⁄2 cup parsley (30g), finely chopped

1 tbsp chilli oil, plus extra to serve (you can find our home made chilli oil in our cookbook)

1 tbsp capers

400g pasta

1 lemon, to make 2 tbsp of juice and 1 tsp of zest

1⁄4 cup parmesan, grated salt and pepper

Method

Preheat oven to 180°C fan.

Put the whole cherry tomatoes on a baking tray and place in the oven for 15 minutes. Turn to the grill setting on the oven. Grill for 5-10 minutes or until the tomatoes go slightly black on the top.

Remove from oven and set aside. (If you don’t have a grill setting, place a fry pan on high heat with a dash of olive oil.

Once hot, add the tomatoes and be careful not to stir too much, flipping them once they are brown on one side.

Once lightly coloured on both sides, remove from heat and set aside.) Add ghee and leek to a medium fry pan and place on a medium heat and sauté until softened. Add parsley, chilli oil and capers, stir for a further 3-5 minutes. Set aside.

Cook pasta in boiling, lightly salted water according to the packet instructions. Drain well, add to the pan with the leek mixture. Add tomatoes, lemon juice and zest, salt and pepper. Combine well.

Drizzle with more chilli oil, top with parmesan and serve.

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