This is a wickedly simple recipe, lots of tomatoes and a barrel-full of garlic (so it’s good for the heart thanks to the barrel-full of garlic that’s in it) and some artichoke hearts.
Preheat the oven to 170oC/325oF/GM3. Chop up the cherry tomatoes into quarters, roughly chop the garlic and put them on a baking tray. Drizzle a good glug of good quality olive oil over the top, the same of the balsamic and then sprinkle over a good pinch of brown sugar. Roast these for 30 minutes.
Chop up the artichoke hearts and remember to keep the oily/herby contents of the jar. Cook the spaghetti according to the instruction. Drain and place in a bowl. Mix in the oven-roasted tomatoes and garlic and then the artichokes and the contents of the artichoke jars. Mix through well, season with salt and pepper and serve with a healthy dose of parmesan cheese.