Roasted Tomato Pasta

400g vine tomatoes/cherry tomatoes
olive oil
balsamic vinegar
20ml capers, roughly chopped
2 leeks, thinly sliced
3 cloves of garlic, minced
1 x 400g tin of chopped tomatoes
30ml sugar
10ml salt
a handful of basil leaves, chopped
200g mixed mushrooms
300g penne pasta
parmesan cheese

Preheat your oven to 160℃.
Spread the tomatoes on a baking tray and drizzle with some olive oil, balsamic vinegar and a sprinkling of salt.
Bake in the oven for 20 minutes or so, until the skins burst open.
Remove the tray and sprinkle the capers over the hot tomato. Set aside.
Add the leeks and a splash of oil to a saucepan and cook on medium heat until soft.
Add the garlic and stir-fry for 1 minute.
Now add the tinned tomato, sugar, salt and basil leaves and gently simmer for 10 minutes.
Blitz the mixture with a hand blender until you are left a with a thick, chunky sauce. Set aside.
Place a frying on high heat and allow to become hot. Add some butter to the pan and then the mushrooms and fry until the mushrooms are caramelised.
Cook the penne according to the instructions on the packet. Drain and pour the pasta into a serving bowl.
Spoon the roasted tomato, capers and all of the juices onto the warm pasta.
Add the blended tomato sauce and the mushroom and stir everything together to coat the pasta.
Grate a generous amount of parmesan cheese over the pasta and sprinkle with extra basil leaves to serve.

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