If it's one thing I've learned since moving to remote Sarawak, it's that if I see a non-perishable product in a supermarket that I don't often see, I grab it. Like different pastas for example. I must have at least ten different varieties of pasta in my freezer (to prevent weevils) at all times. When I caught sight of this orecchiette (Italian for 'little ears') in my local supermarket, it hit my trolley faster than the speed of light. So last night, wanting to prepare something simple and easy, I pulled out that pasta, had a look in my vegetable drawer and found a punnet of mixed cherry tomatoes and some lovely fresh rosemary given to me by a good friend. Garlic is another staple I'm never without so I always have plenty, as well as some good extra virgin olive oil. I decided to make a tomato confit. Usually confit is a process which requires long, slow cooking in oil to preserve whatever it is you're confit-ing. But since I was in a hurry, I simply washed and dried the tomatoes, placed them in my grandmother's old earthenware dish in a single layer, smashed up the garlic, skins still on and, along with a sprig of rosemary and a good glug of the olive oil, placed it in a hot oven for 35 minutes and ended up with what you see in the second pic. By the way, the pasta doesn't have to be orecchiette, it can be any short pasta you're lucky enough to find. (And yes, I know there's a crack in that old plate but I love it anyway.)

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INGREDIENTS (for 2)

250g orecchiette or any dried short pasta

cooking salt

1 punnet cherry tomatoes

half a bulb garlic, smashed but not skinned

nice big sprig of rosemary

2 or 3 tbsp extra virgin olive oil

sea salt

freshly ground black pepper

dried chilli flakes (optional)

block of Parmesan cheese

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METHOD

Preheat oven to 230C.

Bring a big pot of salted water to the boil on cooktop and add pasta. Cook to manufacturers instructions or until al dente.

In the meantime, wash and dry your tomatoes and lay them whole in a ceramic or earthenware (ovenproof) dish. They should fit in one layer without overlapping. 

Scatter your smashed garlic in between the tomatoes. 

Place the sprig or rosemary over the top and pour over the olive oil and toss so all tomatoes and garlic are coated.

Roast in hot oven for about 35 minutes.

Drain your pasta, place back in the pot and toss in your confit tomatoes, removing any excess garlic skin and the rosemary.

Season with sea salt, ground black paper (and chilli flakes if you want it a little spicy) and grate some Parmesan over the top.

Serve with a green salad or, if you're feeling naughty, some garlic bread made from a fresh baguette (which I also keep lots of in the freezer).

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