Spaghetti with tapenade sauce and roasted tomatoes

1) Heat the oven to 200C/Gas 6. Bring a large pan of water to the boil over a medium heat. Salt the water, add the spaghetti and cook to al dente. Drain, reserving around 240ml of the cooking liquid.

2) Add the tomatoes to a small bowl and season with salt and pepper, to taste. Drizzle with extra virgin olive oil and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking tray and roast for about 20 minutes.

3) Heat 45ml of extra virgin olive oil in a large frying pan over a medium heat. Add the anchovies, working them into the oil with a wooden spoon. Stir in the capers, chilli flakes, garlic, olives, and a splash of olive brine, and saute 3 to 4 minutes, stirring frequently.

4) Stir in the pasta cooking liquid and toss in the pasta. Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.