Annett Behlau-Melchior:
Annett is still relatively ‘new‘ to the BLUE Relocation Team, however many of us have worked closely with her for many years. Cooking is one of Annett’s hobbies, but she says she now mostly go for easy recipes rather than spending hours in the kitchen.  This is one of her favorite recipes because it is so quick and easy to prepare (even after a long day at work!), also for visitors. It is a perfect summer dish – or perfect for reviving the taste of summer in the winter… And after all: pasta is always good!!

with roasted cherry tomatoes

700g cherry tomatoes
olive oil
3 garlic cloves, chopped
2 chillis (alt. 2 pinches of chilli powder)
2 handfuls of fresh basil leaves
1 tsp sugar
salt and pepper
500g spaghetti
2 pieces of mozzarella torn into bite-size bits
fresh basil leaves for serving

Pre-heat the oven at 180°C.
Wash the cherry tomatoes and dry them well. Mix the olive oil, garlic, chilli, basil, sugar and seasoning in an oven-proof dish and toss the tomatoes in the mixture.
Bake in the oven for 30 to 40 minutes until they burst open and are soft.
In the meantime, cook the spaghetti al dente; save some of the water when draining them.
Mix the spaghetti and the roasted tomatoes in a bowl, add a little of the cooking water. Add the mozzarella and garnish with fresh basil leaves.