• 125g spinach tagliatelle or pasta of your choice
• 150g baby vine tomatoes
• 2 handfuls of chopped fresh herbs- this recipe contains thyme, marjoram and apple mint
• 2 tbs of extra virgin olive oil
• 6 cloves of garlic
• Sea salt, paprika and black pepper to season
1 Cook the pasta in boiling water for about 8 minutes until al dente. Drain and set aside.
2 Grill or pan fry the tomatoes until charred and juices start to ooze out.
3 Using a pestle and mortar add the garlic, lightly mash it followed by the herbs, olive oil and a little sea salt and mash until combined. Alternatively use a blender and blitz the ingredients to a pesto grainy consistency. Season to taste and add more olive oil if desired.
4 Add the pasta to a large bowl, add the herb mixture and toss together. Add the tomatoes and fold in, sprinkle some paprika and add a few dollops of chilli sauce.