Roasted Tomato Spaghetti

Ingredients

1. 1

   Heat the oven to 210C.

2. 2

   Tip the tinned tomatoes into a colander. Fill the empty tins with cold water and pour it gently over them to rinse off the packing juice, keeping the tomatoes whole. Once drained, spread them in a roasting tray.

3. 3

   Peel and thinly slice the garlic. Put it in a small COLD frying pan with two big pinches of salt and enough olive oil to submerge it.

4. 4

   Bring the pan up to temperature slowly over a low heat. Garlic burns in seconds once it is hot, so take your time. When it turns gently golden, take it off the heat and add it, oil and all, to the tomatoes.

5. 5

   Roast for 45 minutes without stirring — the tops need to catch and char, which they cannot do if they are moved. Then stir well and roast for another 45.

6. 6

   At 90 minutes the sauce should have lost nearly all its water and look dark and oily at the edges. If it still looks wet, stir and give it longer.

7. 7

   Cook the spaghetti in well-salted water. Put 4 big ladles of the sauce in a frying pan with the butter, add the drained pasta and a little parmesan, and season with salt and pepper.

8. 8

   Toss together, loosening with pasta water until the sauce clings, and divide between warmed bowls. Finish with more parmesan.