Roast beef and fresh tomato rigatoni

Method

1. Heat the oven to 200°C/fan180°C/ gas 6. Rub a little oil all over the beef and season. Roast for 20 minutes, then turn the oven down to 170°C/ fan150°C/gas 31/2 and cook the beef for 55-60 minutes more for rare or up to 1 hour 40 minutes for well done. Check the internal temperature with a digital thermometer. When you push the probe into the centre, it should read 55°C for rare, 65°C for well done (see tips).
2. When the beef is almost done to your liking, cook the pasta according to the pack instructions until al dente.
3. Meanwhile, heat the remaining oil in the pan over a high heat. Add the garlic and, when it sizzles, add the tomatoes. Toss over a high heat until most of the juices evaporate. Remove from the heat, then toss through the basil.
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4. Drain the pasta, saving a little of the cooking water. Remove the roasting tin from the oven. Transfer the beef to a plate, cover loosely with foil and leave to rest.
5. Skim off most of the fat from the juices in the tin, then add the wine. Bubble over a high heat for 1-2 minutes, stirring. Stir in the tomato mix, pasta and any resting juices from the beef. Add a splash of reserved pasta water, then sprinkle with the cheese. Transfer to the oven for 5 minutes.
6. Sprinkle the beef with sea salt flakes, then thinly slice. Serve with the pasta, garnished with extra basil leaves.