Put a few cherry tomatoes in a small dish and toss with a bit of oil and some course salt. Put in a hot oven to roast.
Cook the spaghetti in salted water, drain well and toss with a tablespoon or two of good garlic and lemon flavoured olive oil. Mix through some finely chopped red chilli, some fresh oregano leaves and some chopped flat leaf parsley. Add the blistered tomatoes and serve immediately.
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