Pasta with Cherry Tomatoes and Two Cheeses

By Nigella Lawson, from the Nigella Lawson Quick Collection Application

Funnily enough, although I seem to be cooking pasta for my children on a permanent loop, I don’t have it for supper myself that often. It’s not that I don’t like it: rather, I like it too much. So it’s always a treat, but this pasta is a particular one, a top-treat, good for a supper to lift the spirits after a long working day or in front of Saturday night telly.
Although this dish was inspired by a long-ago torn-out recipe from a magazine (long-ago lost too!), it has been fiddled with over the years, so I am not sure that it is very faithful to the original.

1 Preheat the oven to 220°C / 425 F. Heat a large pan of water for the pasta.
2 Put the oil into a small, deep roasting tin and add the little tomatoes, without any attached stem. Shake to coat as best you can.
3 Pour the vermouth or wine over them and roast in the oven for 15 minutes, by which time some of their redness will have seeped into the oil.
4 Cook the pasta according to the packet instructions, then drain it and toss into the hot cooked tomatoes still in the tin.
5 Crumble in the blue cheese, then toss in the flakes of Parmesan and keep stirring until the cheeses melt into the pasta.
6 Add the chives and some pepper to taste and decant into 2 bowls, tossing most of the basil leaves through in each bowl, but topping with a few.

Serves 2 for a greedy supper

Pasta with Cherry Tomatoes and Two Cheeses by Nigella Lawson from the Nigella Quick Collection Application Copyright © 2010 by Nigella Lawson. Excerpted by permission of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.