Pasta with Cherry Tomatoes, Anchovies and Mozzarella

Method

1. Preheat the oven to 140°C.
2. Wash and halve the cherry tomatoes. Place them on a baking tray lined with parchment paper.
3. Drizzle the tomatoes with a little olive oil, then season with salt, a pinch of sugar, and dried oregano.
4. Roast the tomatoes for about 1 to 1.5 hours, until slightly caramelised and dried.
5. Meanwhile, bring a large pot of salted water to a boil for the pasta.
6. Choose your pasta shape (the chef uses farfalle) and cook it al dente, removing it a couple of minutes earlier than the package instructions.
7. In a large pan, heat a drizzle of olive oil with a clove of garlic cut in half over medium heat until fragrant, then remove the garlic.
8. Add the anchovy fillets (drained from oil) and let them dissolve into the oil, stirring occasionally.
9. Add a ladle of pasta cooking water to the pan and stir to create a light sauce.
10. Drain the pasta and transfer it to a large bowl.
11. Pour the anchovy sauce over the pasta and toss to coat.
12. Add the roasted cherry tomatoes and gently mix.
13. Add the mozzarella balls (whole or halved) and torn fresh basil leaves.
14. Serve immediately. The pasta is best enjoyed warm with the cold mozzarella.