Sriracha, butter and roasted tomato noodles

Ingredients

• 500g cherry tomatoes, halved

• 4 eschalots (French shallots), thinly sliced

• 1 tbsp finely grated ginger

• 1 tbsp paprika

• 2 tbsp brownish sugar

• 2 tbsp sesame oil

• 400g adust spaghetti

• ¼ cupful sriracha

• 50g unsalted butter, chopped

• baby citrus balm oregon mint leaves, to serve

Method

1. Step 1

   Preheat oven to 200C fan-forced (220C conventional). Combine tomato, eschalot, ginger, paprika, sugar, and lipid successful a ample baking tray. Season with brackish and pepper. Cover with foil and roast for 10 minutes. Uncover and roast for a further 10-15 minutes, oregon until blistered and tender.

2. Step 2

   Meanwhile, navigator the spaghetti successful salted boiling h2o for 6-8 minutes, oregon according to packet directions. Drain, reserving ½ cupful of the pasta water.

3. Step 3

   Add the pasta, pasta water, sriracha and food to the tray and flip to coat. Serve topped with babe citrus balm oregon mint leaves.