Slow-roasted tomato and shallot tagliatelli

• Prep time: 15 minutes
• Cook time: 2 hours
• Yield: Serves 2

Ingredients

• 300-400g cherry tomatoes
• 5 shallots
• 200g fresh tagliatelli
• Black pepper
• Olive, grapeseed, or any high-smoke-point oil
• Extra-virgin olive oil
• Parmesan

Steps

• Preheat the oven to 150℃.
• Halve the cherry tomatoes and lie face-up in an oiled roasting tin.
• Drizzle with a little oil, salt, and freshly ground black pepper.
• Quarter the shallots lengthwise and add to another roasting tin. Toss with a glug of oil, balsamic vinegar and a pinch of salt.
• Roast for around an hour.
• Cook your pasta.
• When the pasta is ready, add it to the tomatoes with a ladle of the pasta water.
• Add the shallots, and a generous glug of good extra-virgin olive oil.
• Serve with ground black pepper, parmesan.