Pasta with Oven-Roasted Cherry Tomatoes and Cacioricotta Cheese

Method

1. Preheat the oven to 180°C (350°F). If you already have the oven on for another dish, utilize the same heat.
2. Cut the cherry tomatoes in half using a serrated knife and place them cut-side up on a baking sheet lined with parchment paper.
3. Season the tomatoes with salt. Add garlic cloves cut into pieces, spring onions halved, and fresh basil leaves (and stems) to the sheet.
4. Drizzle with a little apple cider vinegar and a pinch of sugar. Generously coat with olive oil.
5. Roast the tomatoes in the oven for about 45 minutes, until caramelized and soft.
6. Meanwhile, bring a large pot of salted water to a boil for the pasta.
7. Once the tomatoes are roasted, remove them from the oven. Remove the cooked spring onion and basil (they have given their flavor) but keep the garlic and any soft parts.
8. In a large pan, add some of the oil from the roasted tomatoes. Squeeze the softened garlic cloves to release the paste, add the remaining spring onion (soft parts) and basil stems. Add a splash of water and warm over low heat to create a flavorful base.
9. Cook the spaghetti until very al dente (firm to the bite). Reserve some pasta water.
10. Transfer the pasta directly into the pan with the sauce. Add a little pasta water, some grated Parmigiano Reggiano, and mix well.
11. Add crumbled cacioricotta cheese and a handful of the roasted cherry tomatoes (reserve some for garnish). Season with black pepper and adjust salt if needed.
12. Serve the pasta with the remaining roasted tomatoes, additional cacioricotta, fresh basil leaves, and a drizzle of olive oil.