Ingredients
2kg mixed cherry tomatoes
4 cloves of garlic, peeled and whole
1 red chilli, halved (or up to 3 if you want a tang)
4 tbsps olive oil
3 tbsps black olive tapenade
400g pappardelle
Salt
Pepper

Method
Preheat the oven to 180c.

Put the tomatoes, garlic, chilli and oil in a large, deep baking tray and season well with salt and freshly ground black pepper.  Cook for 90 minutes, stirring every 20 minutes to prevent the tomatoes from catching and burning.

As the tomatoes cook you will notice that there is a lot of liquid, you know when the tomatoes are almost done as the juice gets thicker, stickier and reduces.

Fill a very large pan with heavily salted water and place over a high heat.  When the water is boiling, cook the pasta according to the packet instructions.

Blitz the tomatoes, garlic and chilli in a food processor until smooth.  Stir through the tapenade and check the seasoning - you should not need much as the tapenade is fairly salty.

Drain the pasta, removing half a cup of the cooking water.  Put the pasta back into the pot and tip in the tomato sauce, adding as much water as needed to make the sauce enough to coat the pasta.

Grate over some fresh parmesan and grind over some black pepper.