Plum tomato & sprout pasta

Preheat the oven to 220ºC, gas mark 7. In a baking dish, toss the tomatoes and garlic with 2½ tbsp oil and a pinch of salt. Roast for 10 minutes. Meanwhile, finely shred the sprouts and toss with the remaining ½ tbsp oil.

Take the baking dish out of the oven and stir the capers and pine nuts into the tomatoes. Scatter the sprouts over the top, season and roast for a final 10 minutes. Meanwhile, bring a large pan of salted water to the boil and cook the pasta in boiling water for 9 minutes.

Drain the pasta, then tip back into the pan and set over a low heat. Add the roasted tomato mixture and most of the basil, tossing everything together for a minute. Serve with the remaining basil leaves scattered over.