- 2 garlic cloves, crushed
- ½ tsp caster sugar
- 2tsp dried oregano
- 5tbsp olive oil
- 1kg cherry tomatoes, halved
- 30g short pasta shapes
- 8-9 fresh basil leaves, torn.
- Preheat the grill. Combine the garlic sugar and oregano with the olive oil. Place the cherry tomatoes in a shallow roasting tin and drizzle with the oil mixture. Season with plenty of salt and freshly ground black pepper and grill while the pasta cooks.
- Cook pasta in plenty of slated boiling water, until 'al dente'. Drain and return to the pan, off the heat. Stir basil and tomatoes into the pasta. Serve immediately.