Baked Cheese, Baby Plum Tomato and Pesto Pasta

In an appropriately sized ovenproof dish, combine the baby plum tomatoes and garlic cloves. Drizzle with oil, season with salt and pepper, then mix well.  

Place the Greek style salad cheese in the centre of the mixture.

Bake on the middle shelf of your oven until the tomatoes are bursting and the cheese is turning golden, 25-30 mins.

Meanwhile, pour the water from the kettle into a large saucepan. Add 1/2 tsp salt and bring to the boil.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, reserve some pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it from sticking.

Once the cheese is golden, remove the dish from the oven and add the sugar and butter (see pantry for both amounts). Sprinkle with the dried oregano and chilli flakes (add less if you prefer things milder).

Use a potato masher or fork to mash the cheese, garlic and tomatoes together into a chunky sauce.

Once the sauce has a chunky consistency, stir in the cooked pasta, reserved pasta water (see pantry for amount), creme fraiche, fresh pesto and hard Italian style cheese.

Season with salt and pepper, then mix well until creamy. Add a splash of water if you feel it needs it.