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  • a glug of extra virgin olive oil
  • 1 punnet of cherry tomatoes, halved
  • 1 punnet cherry tomatoes, kept whole
  • 4 garlic cloves, crushed
  • 2 green chillies, seeded and chopped
  • (add more if you like it hot)
  • a large pinch of both salt and cracked black pepper
  • a big handful of grated parmesan
  • 2 big handfuls of fresh basil leaves
  • torn 1/3 cup sunflower seeds, toasted
  • 340g spaghetti


  1. Preheat oven to (220˚C)
  2. Drizzle olive oil into an oven tray and add the tomatoes (halved and whole).
  3. Add the garlic and chilli, season to taste and then toss the tomatoes around to combine all the ingredients
  4. Pop the tray into the oven and roast the tomatoes until charred and blistered (about 10 – 15 minutes).
  5. Remove from the heat and set aside.
  6. While the tomatoes are roasting, bring a large pot of water to the boil.
  7. Add a pinch of salt and then the spaghetti.
  8. Cook to al dente then remove from the heat and drain.
  9. Place the spaghetti in a large serving platter and scatter over the blistered cherry tomatoes.
  10. Sprinkle over the toasted sunflower seeds, grated parmesan and fresh basil.
  11. Finish off with a generous drizzle of olive oil, salt and crackled black pepper.

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