200 g cherry tomatoes
3 tbsp olive oil
1 tsp chilli flakes
200 g dried pasta
5 g fresh dill
15 g fresh parsley
100 g crème fraîche
160 g tinned tuna
1 clove(s) garlic
0.5 tsp caster sugar
1 – Preheat
Preheat the oven to 200°C. Fill a kettle with water and put it on to boil – this will be for the pasta
2 – Prep the tomatoes
Cut 200g of cherry tomatoes in half and chuck them into a medium roasting tray with 2 tbsp of olive
oil and a generous pinch of salt. Toss to coat.
3 – Roast em off
Roast the tomatoes in the oven for 12-14 minutes, until soft, jammy and golden in places. Get on
with the rest of the dish in the next steps while you wait.
Timer Instruction: Hey, that’s the timer for the tomatoes. They should be soft, jammy and golden in
4 – Cook the pasta
Place a medium saucepan over a high heat and tip in boiling water from the kettle along with a
generous pinch of salt. Add 200g of pasta and cook for 8-10 minutes, until the pasta is soft but still
has a slight bite. Get on with the rest of the dish in the next steps while you wait.
Timer Instruction: Hey, that’s the timer for the pasta. It should be soft but still have a slight bite.
5 – Chop the herbs
Finely chop 5g of dill and 15g of parsley.
6 – Assemble
Once the tomatoes are ready, grab the tray from the oven and dollop in 100g of crème fraîche. Drain
1 160g tin of tuna and chuck that in too. Peel and finely grate in 1 clove of garlic, then add ½ tsp of
7 – Mix it up
Mix everything together in the tray.
8 – Add the pasta
Once the pasta is ready, use tongs or a slotted spoon to transfer it into the tray. Add ¾ of the herbs
and toss everything together – season to taste with salt and pepper. Loosen with a little pasta water
if the mix looks a bit thick.
9 – Serve
Divide the pasta between bowls and scatter over the remaining herbs. Enjoy!