Tomato & Basil Pasta With Olives & Roasted Vine Tomatoes

Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.

Heat your oven to 160C, place the vine tomatoes on a baking tray and brush with olive oil, sprinkle with half the basil leaves, dried oregano, salt and pepper.

Roast for 20-30 minutes, until the tomatoes are collapsing and slightly charred.

Warm the tomato and basil sauce in a pan and combine with the pasta.

Mix in olives, chopped cherry tomatoes and top with parmesan and fresh basil.

Enjoy with Hugh Hamilton Wines ‘The Mongrel’ Sangiovese