Creamy Cherry Tomatoes With Spaghetti

A community recipe by willbo

Not tested or verified by Nigella.com

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Introduction

A rich yet tangy dish which is balanced well by the blandness of the pasta.

Ingredients

Serves: 4

Metric Cups

500 grams cherry tomatoes
4 cloves garlic
10 leaves fresh basil
3 teaspoons red wine vinegar
3 tablespoons olive oil
1 pinch of salt
1 pinch of pepper
4 tablespoons creme fraiche

17⅔ ounces cherry tomatoes
4 cloves garlic
10 leaves fresh basil
3 teaspoons red wine vinegar
3 tablespoons olive oil
1 pinch of salt
1 pinch of pepper
4 tablespoons creme fraiche

Method

Creamy Cherry Tomatoes With Spaghetti is a community recipe submitted by willbo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 220c. Put the tomatoes in a porcelain dish which is at least 1.5 inches deep. Leave the garlic whole. Crush it with a knife and add to the tomatoes. Season well. Pour over the oil and red wine vinegar. Roll up the basil leaves into a cigar and slice. Scatter over the tomatoes.

Make sure the tomatoes and basil are coated with the oil, then put in the oven. Cook for about 35 mins or until the tomatoes have burst and have browned on top. Pour the cooked tomatoes into a saucepan and heat gently. Stir in the cream fraiche gently without breaking up the tomatoes.