Slow Roasted Arabiata

Directions

1. 1

   Start by adding the tomatoes into an ovenproof dish with salt and olive oil. Pop in the oven on 200° and leave to roast for around 30 minutes.

2. 2

   Add the chopped onions into a pan with some olive oil and cook on a low heat for around two mins.

3. 3

   Add the finely chopped chilli and the 200ml water and turn the heat up to medium-high.

4. 4

   Let that simmer away until all of the water has reduced (around 15 mins)

5. 5

   Turn the heat back down to medium - low and then squeeze in the tomato purée (move the onions aside in the pan) and leave to sit in the pan for 2 mins (just trust me), before stirring all in with the grated garlic.

6. 6

   Once the tomatoes have roasted for 30 minutes, add into the sauce- allowing them to continue cooking and softening. They should already be soft & oozing with this gorgeous sweet juices.

7. 7

   Start cooking the pasta to packet instructions in salted boiling water.

8. 8

   Add 200ml (half tin) of polpa to the sauce and give that a good mix.

9. 9

   Season well to taste with salt & pepper

10. 10

    Combine the sauce and pasta (once al dente) and serve up. Top with burrata (optional) and some black pepper. Enjoy!