Thai Red Spaghetti

Heat the oven to 200°C. Put a pan of salted water over a high heat to bring the boil. Tip the cherry tomatoes into a roasting tin, drizzle with olive oil, season with salt and slide into the oven for 15-20 mins, until soft and charring.

Add spaghetti to the boiling pan. Peel and slice the garlic. In a large non-stick frying pan over a medium heat. Add a tbsp of olive oil along with the garlic, sizzle for a minute then add the curry paste and sizzle for a minute longer.

Tip the roasted tomatoes into the pan, then use tongs to transfer the pasta into the pan. Add ½ the lime juice and toss well. Season to taste with sugar, fish sauce and salt.

Twirl into bowls and top with coriander and toasted sesame seeds. Serve with the remaining lime half, sliced into wedges, to squeeze over.