Tomato Cream Pasta with Herb Roasted Cherry Tomatoes

Bring a saucepan of salted water to the boil.

Preheat the oven to 180C.

Halve the tomatoes. Season with salt, pepper, dried basil and oregano.

Peel and finely chop the shallots and garlic.

Add the tomatoes to the oven and roast.

Heat the oil in a frying pan over medium-high heat.

Add the shallots and garlic and cook until fragrant and the shallots begin to soften (1-2 minutes)

Add the tomato passata and stir through the shallot mixture.

Add the tagliatelle to the boiling water and cook until al dente (7-8mins).

Add the cream and stir through until well combined.

Sprinkle through the brown sugar and season with salt and pepper.

Finely slice the basil and finely grate the parmesan.

Stir most of the basil through the sauce (reserving a small amount to garnish).

Drain the tagliatelle and stir through the tomato cream sauce.

Remove the tomatoes from the oven.

Distribute the pasta among serving bowls.

Garnish with remaining basil, the parmesan and the herb roasted tomatoes.