Method

• 1.
  Preheat the oven to 170°C. Spread the tomatoes, garlic and chilli on a baking tray, drizzle with 1 tablespoon of oil and season with salt and pepper. Roast for 8 minutes, then remove the cherry tomatoes and reserve for garnish. Roast the remaining tomatoes, garlic and chilli for a further 5 minutes.
• 2.
  Cool slightly, then peel roma tomatoes and place in a blender with the garlic and chilli (remove seeds if you don't want the sauce to be hot). Blend with the capsicum, paprika, sugar and vinegar, then season. With the motor running, slowly add 2 tablespoons of oil and blend until combined and smooth.
• 3.
  Cook pasta in a large pan of boiling salted water according to packet instructions, then drain. Warm through the sauce in the same pan, then return the pasta to the pan and toss to coat well.

• 4.
  Meanwhile, place the parsley and parmesan in a bowl with the lemon juice and remaining 2 tablespoons of oil. Season with salt and pepper and toss gently to combine.
• 5.
  Divide the pasta among serving bowls and top with the cherry tomatoes and some of the parsley salad.