Cherry tomato and chilli pasta

Method

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.