A delicious easy, creamy pasta dish - the goats cheese literally melts into the hot pasta. The squishy, succulent tomatoes can be roasted anytime the oven's on and stored for a couple of days in the fridge until you're ready to use them.Serves 3
8 large roma tomatoes
120g goats cheese
handful of basil leaves
fettucini
pine nuts and sliced almonds, toasted
shaved parmesan
Slice the tomatoes length ways and arrange closely on an oven tray. Drizzle with olive oil, balsamic vinegar and salt and pepper. Sprinkle with fresh thyme or sage if you like too, then pop in the bottom of an oven about 170-180• and leave to roast for an hour or so. The lower the oven the longer you can roast them and the more intense the flavour will become.
Then cook your fettucini in a big pot of boiling salted water - reserve a little of the water when you strain it. Heat the tomatoes gently in a large fry pan if you've made them the day before, break up the goats cheese and toss in the pasta and basil adding some liquid if you need to. Garnish with shaved parmesan, nuts and cracked pepper.
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