Pasta with tomatoes, onions, chillies and capers
400g cherry tomatoes on the vine
1 red onion, cut into 16 thick wedges
2 red chillies, deseeded and chopped
1 tbsp extra virgin olive oil
250g Pasta - I like trompetti(whatever shape you like)
10g fresh flat-leaf parsley, chopped
3 tbsp Nonpareille capers, drained and rinsed
Salt and freshly ground pepper, to taste
Preheat the oven to 220°C, gas mark 7. Arrange the tomatoes in a large roasting tin and nestle the onion wedges in between. Sprinkle with the chopped chillies and drizzle with the oil, then season lightly. Roast for 15-20 minutes, or until the onions begin to char and the tomatoes are soft but not disintegrating.
Meanwhile, cook the pasta in boiling water until al dente. Drain away most of the cooking water, leaving 2-3 tablespoons behind to help prevent the pasta from sticking.
Mix the roasted tomatoes and onion into the pasta with the parsley and capers. Season to taste, and serve with a green salad.