Take your pasta to flavour town with this bold combination of sriracha hot sauce,ginger and cherry tomatoes.
500g cherry tomatoes,halved
4 eschalots (French shallots),thinly sliced
1 tbsp finely grated ginger
1 tbsp paprika
2 tbsp brown sugar
2 tbsp sesame oil
400g dry spaghetti
¼ cup sriracha
50g unsalted butter,chopped
baby lemon balm or mint leaves,to serve
Preheat oven to 200C fan-forced (220C conventional). Combine tomato,eschalot,ginger,paprika,sugar,and oil in a large baking tray. Season with salt and pepper. Cover with foil and roast for 10 minutes. Uncover and roast for a further 10-15 minutes,or until blistered and tender.
Meanwhile,cook the spaghetti in salted boiling water for 6-8 minutes,or according to packet directions. Drain,reserving ½ cup of the pasta water.
Add the pasta,pasta water,sriracha and butter to the tray and toss to coat. Serve topped with baby lemon balm or mint leaves.
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