Pasta alla Portofino (Italian Tomatoes and Basil)

Named after the splendid Ligurian town of Portofino, where the rich and famous dock their yachts and holiday, this dish takes advantage of two of summers best ingredients; tomatoes and basil. This version has asparagus, though you could substitute another vegetable of choice.

pasta, such as spaghetti (800 g)
cherry tomatoes, for the sauce (400 g)
cherry tomatoes, for the confit (600 g)
vine tomatoes (500 g)
olive oil (225 mL)
2 cloves garlic
basil (100 g)
dried oregano (5 g)
dried thyme (5 g)
brown sugar (20 g)
1 lemon, freshly zested
kosher or sea salt

Garnish:
extra virgin olive oil
Parmesan cheese, freshly grated or fresh buffalo mozzarella, torn

Create the tomato confit. Slice 600 g of cherry tomatoes in half and season them with thyme, salt, brown sugar and lemon zest. Cook in the oven at 175 F (80 C) for 3 hours.

Boil the vine tomatoes in hot water until the skins come off, then slice them sideways.

Cook the pasta in boiling water with salt.

In a separate pot, heat some olive oil with garlic and basil, then add the remaining cherry tomatoes.

Once the pasta is ready, add it to the pot. Add the vine tomatoes and at the very end, the confit tomatoes.

Finish with a pinch of oregano and basil leaves. Drizzle some olive oil and garnish with cheese.