For the slow-roasted tomatoes
6 large tomatoes, halved
1tbsp balsamic vinegar
2tbsp olive oil
1tbsp dried herbes de provence
For the pasta
30g each fresh flatleaf parsley, coriander and basil, plus extra to garnish
¼ fennel bulb, roughly chopped
1 celery stick, roughly chopped
½ onion, roughly chopped
2 garlic cloves
Juice 1 lemon
30ml olive oil, plus 4tsp extra
250g mini pasta shapes, such as conchigliette
1 reduced-salt vegetable stock cube
- Heat the oven to 110°C/fan 90°C/gas ¼. Put the tomatoes in a roasting tin and cover with the vinegar, 1tbsp of the oil, the dried herbs and some black pepper. Roast for 7–8 hr, then cool. Drizzle with the remaining 1tbsp oil.
- Whiz the herbs, fennel, celery, onion, garlic, lemon juice, 30ml oil and some pepper in a food processor to form a paste. Heat a large non-stick pan and gently fry the paste for 5–7 min. Add the pasta and stir to coat. Crumble in the stock cube, then add enough cold water to cover. Bring to the boil, then simmer until the water is absorbed and the pasta is cooked (add more water if needed).
- Put the pasta and tomatoes into serving bowls, drizzle with the extra oil and scatter with extra herbs.
TIMESAVER TIP: If you like, swap the slow-roasted tomatoes for 100–125g shop-bought sun-dried tomatoes in oil (drained well), then start from step 2.