Pre-heat the oven to 200°C/180°C Fan/Gas 5. Tip the Piccolo cherry tomatoes onto a baking tray and drizzle with a tablespoon of olive oil. Roast for 30 minutes.
Cook the spaghetti according to packet instructions. Heat a dash of olive oil in a saucepan, add the garlic and red chilli and cook for a few minutes until aromatic. Add the tomato purée and cook for another minute.
Remove the roasted tomatoes from the oven, pour any excess liquid into a bowl and set aside. Add the tomatoes (along with the chopped olives, anchovies and capers) to the pan with the garlic and chilli. Sprinkle over the chopped basil. Add a splash of the excess tomato liquid if necessary.
Drain the spaghetti and serve with the puttanesca sauce topped with freshly grated parmesan and extra basil.
Recipe courtesy of British Piccolo Cherry Tomatoes. British piccolo cherry tomatoes are a pocket-sized, perfectly-balanced, juicier and crunchier variety of tomato, grown from the highest quality seeds by talented and passionate growers, across the UK, consistently striving to offer the best quality in each bite. A premium choice, they are packed with healthy goodness, vitamins and minerals. Beautiful little rich red British piccolos are a great for cooking, and make a delicious snack. VisitPiccoloCherryTomato.co.uk