Instructions

1. Preheat oven to 200˚C.
2. Chop enough fresh basil leaves for 2 full tablespoons. Place the chopped basil in a mortar and pestle (or small bowl of food processor) with 3 tbsp olive oil and blend until incorporated. The basil oil should look vibrant green. Add more basil leaves if it is too oily, or more oil if it looks too dry.
3. Cut the two large vine tomatoes into roughly 4mm slices. Place tomato slices in roasting tray along with 200g whole cherry tomatoes. Cover generously with olive oil (roughly 3 tablespoons) and salt and black pepper. Put tomatoes in the oven (middle tray) for 15-20 minutes, or until the cherry tomatoes are soft and the sliced vine tomatoes have a bit of colour on the edges.
4. Bring a saucepan of water to a boil. Add a generous pinch of salt.
5. Once the saucepan of water is at a rolling boil, drop the pappardelle into the water and cook for 3 minutes.
6. Drain the pappardelle and plate up. Top the pasta generously with the roasted tomatoes and any oil leftover in the roasting tray. Dot the basil oil over the pasta and sprinkle additional salt and torn up fresh basil to taste.
7. The final touch is a nice dollop of ricotta cheese on top or some parmesan shavings. Top with extra basil leaves chiffonaded if you like.