Knoblauch-Spaghetti mit Robiola, Basilikum-Tomaten-Sauce und Ofentomaten (garlic spaghetti with robiola, basil-tomato sauce and roasted tomatoes)

Method

1. Combine the peeled garlic cloves and olive oil in a small saucepan. Warm over the lowest heat and cook 25 minutes, at a bare, occasional bubble, never a fry, until the cloves are soft enough to mash with a fork.
2. Heat the oven to 190°C. Toss the cherry tomatoes with the olive oil and salt, spread on a baking sheet, and roast 20 minutes, until burst and lightly caramelised.
3. Blend the chopped tomatoes and basil with a pinch of salt until fairly smooth, either in a blender or with a stick blender.
4. Bring a large pot of well-salted water to the boil. Cook the spaghetti according to the packet instructions, reserving a cup of the cooking water before draining.
5. Toss the drained spaghetti with the basil-tomato sauce, several cloves of the confited garlic mashed in, and a splash of the pasta water to loosen if needed.
6. Dot the robiola over the pasta and fold through gently, letting the residual heat melt it into streaks rather than a fully uniform sauce. Top with the roasted tomatoes and remaining garlic cloves. Scatter with fresh basil.

Notes

• Confit the garlic at the lowest possible heat, never a hard fry. Fried hard, garlic turns bitter within seconds; confited slowly in oil, it becomes soft, sweet and completely spreadable.
• Do not blend the pasta sauce until glassy smooth. A little texture from the basil and tomato pieces is more interesting than a completely uniform purée.
• Fold the robiola through gently rather than stirring it fully smooth. Streaks of melted cheese through the pasta give more textural interest than a fully blended sauce.
• The garlic confit and its oil keep for 2 weeks in the fridge, and are worth making in a larger batch to have on hand for other dishes.

Ingredient substitutions

• Robiola can be any soft, spreadable cheese; a good burrata torn over the top at the end is a luxurious alternative.
• Cherry tomatoes can be halved larger tomatoes, though cherry tomatoes roast more evenly.
• The leftover garlic oil is excellent drizzled over bread or used in place of plain olive oil in other dishes.