Roasted cherry tomato spaghetti with tarragon
NUTRITION: PER SERVING
FAT: 19.5G (6.7G SATURATED)
CARBOHYDRATES: 44.3G (12.2G SUGARS)
SALT: 1.2G SALT
800g cherry tomatoes
2 tbsp olive oil
500g spaghetti or linguine
100ml double cream
Large handful fresh tarragon, chopped
40g freshly grated parmesan (or vegetarian alternative)
Heat the oven to 220°C/200°C fan/ gas 7. Spread the tomatoes on a tray, drizzle with olive oil and roast for 15 minutes until just charred.
Meanwhile, cook the pasta according to the pack instructions. Drain well and return to the pan, off the heat.
Scrape the tomatoes and any cooking juices into the pasta pan, then stir in the cream and most of the tarragon. Season and serve sprinkled with grated cheese and the remaining tarragon.