Cherry Tomato, Olive & Goat Curd Penne

Toss the cherry tomatoes in half of the olive oil and season with salt and pepper. Lay out on a lined oven tray and cook in the oven for 15-20 minutes or until blackened at the edges and beginning to collapse.

Meanwhile, bring a large pot of salted water to the boil. Add the penne pasta and cook for 10 minutes or until ‘al dente’. Reserve 2 tablespoons of the pasta water. Drain.

While the pasta is cooking, heat the remaining olive oil in a medium frying pan. Add the red onion and cook, stirring, for 3 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant. Add the cherry tomatoes, reserved pasta cooking water, pitted kalamata olives and basil. Cook, stirring, until heated through. Season to taste with salt and pepper. Toss the drained penne through the tomato mixture in the pan.