Nigel slatter - the kitchen diaries book
Makes 4 as a main
Ingredients
- Cherry or small tomatoes - 1.3kg
- Garlic - 4 fat gloves
- Olive oil
- Dried orecchiette - 500g (or shell pasta)
- Large basil leaves - 30
- Double cream - 4 tablesppons
- Grated Parmesan or pecorino cheese, to serve
Method
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Remove the stalks from the tomatoes and put the fruit into a small roasting tin.
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Peel the garlic and slice the gloves thinly, drop them in with the tomatoes and drizzle over a little olive oil.
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Put the tomatoes under the grill and leave them until their skins are golden brown and black here and there and their insides are juicy and starting to burst. Don’t pussyfoot around here; grill the tomatoes till their skins are truly blackened in some places.
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Meanwhile, cook the pasta in a deep saucepan of boiling, generously salted water.
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Remove the tomatoes from the heat and crush them, skins and all, with a fork.
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Drop in the basil leaves and stir them in. They will wilt and soften with the heat of the fruit.
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Stir in the cream, correct the seasoning with salt and coarsely ground black pepper, then eat straight away, with a spoon or two of grated Parmesan or pecorino.
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