Tagliatelle with Roast Tomato and Basil Sauce

  • 1 kg small tomatoes
  • 4 garlic cloves
  • olive oil
  • 500g tagliatelle
  • a few basil leaves
  • 4 tbsp double cream
  • Parmesan, grated

Place the tomatoes in roasting tin, slice garlic over. Pour over olive oil and bake in the oven at 220°C, till skins are blackening and bursting. Cook pasta in salted water till al dente. Crush tomatoes with fork and basil leaves, stir in cream and season, and add Parmesan.

Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za

Recipe by Diane Heierl • Photography C&D Heierli