Pasta with Old Tomatoes

Method

1. Preheat the oven to 230°C. Place the tomatoes in a baking dish, season with oil, salt, and brown sugar. Bake for about 15 minutes on the top rack.
2. Meanwhile, cut the spring onions in half lengthwise and then coarsely chop. Heat a pan with a couple of teaspoons of oil.
3. Crush a garlic clove with a knife and add it to the pan along with fresh chili pepper. Sauté.
4. Remove the garlic and add a couple of tablespoons of water to stew the spring onions. Cook over low heat.
5. Prepare boiling water for the pasta, salt it. Blanch the parsley (including stems) for 30 seconds, then cool under cold water.
6. Blend the parsley with two teaspoons of oil, a pinch of salt, and a drop of water. If desired, strain through a sieve to obtain a smooth sauce. Refrigerate.
7. Cook the pasta (calamarata) in salted boiling water for 20 minutes.
8. When the tomatoes are cooked, remove them from the oven. Drain the pasta al dente and transfer it to the pan with the spring onions.
9. Toss the pasta with a drizzle of oil and some grated cheese (Grana Padano), adding a splash of cooking water if needed to create a creamy emulsion.
10. Plate the pasta, pour the parsley sauce over it, and finish with a grating of Grana Padano.