Spaghetti with Cherry Tomatoes and Pesto Rosso

Season the tomatoes and fry in the oil for 5 mins, until softened and caramelised. Stir in the chilli flakes and garlic, sprinkle in the lemon zest and cook on low for 3 mins. Meanwhile, cook the spaghetti in boiling salted water until al dente, then drain and reserve 2 tbsp of cooking water.
Stir the pesto, lemon juice and cooking water into the pasta, tossing well to coat. Add half the tomato mixture, then divide between 4 bowls and top with the remaining tomatoes. Sprinkle with chilli flakes and serve.

10 mins

4 serving

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