Ingredients:

• 50g Butter
• 50g Olive Oil
• 10g Garlic, chopped
• 125g Cherry Tomatoes, sliced in half
• 125g Cherry Tomatoes, whole (not sliced)
• 125g Mozzarella, grated
• 1 tsp. Salt
• 1 tsp. Sugar
• 1 tbsp. Parsley, chopped
• 200g Pasta, cooked

Directions:

1. In your #10 Enamel Bake Pot cook your pasta to al dente according to the packaging instructions. Drain and reserve about 100g of the cooking liquid for the tomato sauce that you will be making in the next step.
2. Heat your Cast Iron Skillet over medium heat.
3. Add 25g olive oil, butter and the sliced cherry tomatoes to the skillet. Add garlic and gently sprinkle salt and sugar. Give all the ingredients a stir and leave to cook until the tomatoes burst and the garlic is soft and fragrant.
4. Add the cooking liquid that you have set aside in step 1 to the tomato mixture.
5. Bring the skillet to a boil and add the remaining butter and olive oil.
6. Add the cooked pasta and give it a gentle toss. Sprinkle then stir in the parsley. Season with salt and pepper to taste and top with mozzarella. Enjoy!