Pan-roasted plum tomato pasta

This is absolutely one of my favourite tomato recipes for juicy ripe cherry or small plum tomatoes. It looks simple but it's a real taste of Mediterranean summer, and ready in minutes. The tomatoes roast in the pan and pop, so the sweet juice mixes with the lovely blackened skin to produces a delicious sauce.

• Handful of plum or cherry tomatoes per person, washed and dried
• One large or two skinny spring onions per person, roughly chopped
• 100g of conchiglie/pasta shells per person
• Tbsp or so of chopped fresh basil or parsley

1. Start cooking the pasta as per instructions.
2. Heat a frying pan or wok with a generous slosh of oil.
3. Drop the whole tomatoes into the pan. Keep rolling them around the pan for five or so minutes, during which time they'll shrivel, the skin will split and go a little black.
4. Add the chopped onions and stir, they don't need much cooking.
5. Deglaze the pan with a splash of the pasta cooking water.
6. Drain the pasta and add it to the tomatoes.
7. Stir and serve, sprinkled with fresh basil or parsley and some parmesan!

Variations

If you have it, a splash of balsamic vinegar adds bite and sweetness. Tomatoes are also great with thyme, add fresh sprigs when the tomatoes are nearly cooked.