Ingredients

• 250g roma tomatoes, halved
• 250g cherry tomatoes or vine-ripened
• 2 garlic cloves
• 1 long red chilli
• 100ml extra virgin olive oil
• 2 roasted red capsicums
• 1/2 teaspoon smoked paprika (pimenton)
• 1 teaspoon caster sugar
• 1 tablespoon red wine vinegar
• 400g spaghetti
• 2 cups fl at-leaf parsley leaves
• 50g shaved parmesan
• 1 tablespoon lemon juice

Method

• Step 1 Preheat the oven to 170°C. Spread the tomatoes, garlic and chilli on a baking tray, drizzle with 1 tablespoon of oil and season with salt and pepper. Roast for 8 minutes, then remove the cherry tomatoes and reserve for garnish. Roast the remaining tomatoes, garlic and chilli for a further 5 minutes.
• Step 2 Cool slightly, then peel roma tomatoes and place in a blender with the garlic and chilli (remove seeds if you don't want the sauce to be hot). Blend with the capsicum, paprika, sugar and vinegar, then season. With the motor running, slowly add 2 tablespoons of oil and blend until combined and smooth.
• Step 3 Cook pasta in a largepan of boiling salted water according to packet instructions, then drain (approx 12 min). Warm through the sauce in the same pan, then return the pasta to the pan and toss to coat well.
• Step 4 Meanwhile, place the parsley and parmesan in a bowl with the lemon juice and remaining 2 tablespoons of oil. Season with salt and pepper and toss gently to combine.
• Step 5 Divide the pasta among serving bowls and top with the cherry tomatoes and some of the parsley salad.