Roast cherry tomatoes mascarpone pasta

Preheat oven to 180C/gas mark 4. Put the tomatoes cut side up on a baking sheet lined with baking parchment, drizzle over 1 tbsp of the olive oil and sprinkle with a little salt. Roast for 30 minutes until soft.

Cook the shallot gently in the remaining oil for 10 minutes, or until soft. Stir in the garlic and cook for a further minute. Add the passatta, tomato purees and roasted tomatoes. Bring to a simmer and cook gently for 10 minutes.

Sieve to remove the seeds and skin. Stir through the mascarpone and basil and toss the sauce through cooked spaghetti.