Roasted tomato and goats cheese pasta

INGREDIENTS 250 g angel hair pasta 500 g golden cherry tomatoes 1 garlic bulb halved 1 shallot peeled and halved 1 tbsp chilli oil optional 3 tbsp olive oil 50 g goats cheese 10g extra to serve 50 g pecorino romano grated fresh basil to serve chilli flakes to serve (optional) sea salt black pepper INSTRUCTIONS Preheat oven to 170 degrees C / 340 degrees F Place the tomatoes, garlic, shallot and chili oil into an oven proof dish. Season generously with salt and pepper and drizzle with olive oil. Bake for 1 hour. Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to ½ - 1 cup of pasta water. Allow the garlic to slightly cool and then squeeze out the cloves. Place all ingredients from the baking time, along with its juices, and the goats cheese into a food processor and blend until smooth and well combined. In a fry pan on a low heat, combine the sauce and pasta. Slowly incorporate the pasta water and the cheese until you have a silky and glossy texture. You may not need all of the pasta water so do this step slowly. Serve with freshly sliced basil, chili flakes and an extra sprinkling of goats cheese. #tomatopasta #roastedtomatoes #goatscheese