Celebrity chef

Alice Hart

A self-confessed 'feeder', the talented Alice took a degree in neuroscience before training at Leith's School of Food and Wine and working as a chef at the Griffin Inn in Sussex. Stints at Family Circle and delicious. followed.

Serves 4

Cherry tomato and chilli pasta recipe

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Ready in 50 minutes

1kg ripe whole cherry tomatoes
2 chillies, deseeded and chopped
4 garlic cloves, roughly chopped
2 tsp caster sugar
2 fresh oregano sprigs
2 tsp caster sugar
1 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tbsp rinsed capers
3 tbsp black olives, stoned and roughly chopped
A handful chopped fresh flatleaf parsley
350g penne

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1. Preheat the oven to 190°C/fan170°C/gas 5. To make the sauce spread out the cherry tomatoes in a roasting tin and scatter with garlic, chillies, fresh oregano, sugar, salt, pepper and olive oil. Roast for 45 minutes, until soft and slightly charred in places.
2. Drizzle over 1 tablespoon red wine vinegar, then allow to cool slightly.
3. Mash the tomatoes roughly with a fork to form a rustic sauce. Stir in rinsed capers, black olives and the flatleaf parsley.
4. Meanwhile, cook the penne in boiling salted water, according to pack instructions, then drain, but reserve a couple of spoonfuls of cooking water.
5. Return the pasta and reserved cooking water to the pan, add the sauce and toss together. Serve in warmed bowls.

Chef's tip

To freeze: Freeze the sauce for up to 3 months. Defrost in the fridge overnight before reheating until piping hot in a saucepan.

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