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Roasted Cherry Tomato Spaghettini (Angel Hair) with Toasted Pine Nuts - Serves 4

1 carton of grape or cherry tomatoes
3 cloves of garlic, skinned and sliced
1 large red onion, cleaned and chopped
¼ cup extra virgin olive oil plus 1 tbsp
¼ cup balsamic vinegar
¼ cup fresh basil leaves
3 tbsp toasted Pine Nuts
Salt & pepper to taste
8 oz dried Spaghettini
Fresh Parmesan to shave

1. Preheat oven to 350 F. Also put large pot of water on to boil.

2. Cover baking sheet with parchment paper. Slice tomatoes in half and toss with sliced garlic, and red onion in the 1 tbsp oil.

3. Roast for 20 minutes.

4. Toast nuts in small dry pan, making sure they do not scorch.

5. Bring water up to boil and start to cook pasta. Stir frequently.

6. Remove tomato mixture, and toss with rest of oil & vinegar in large bowl.

7. Drain pasta well and toss into tomato mixture. Garnish on plates with basil, toasted pine nuts and shaved cheese onto plate. Season with salt & pepper yourself.

Brie/Blue Cheese Pizza
Thaw a package of frozen puff pastry (2 squares). Roll out into two or more small pizzas (‘the edge is best’, therefore better not to have one big pizza – this brainwave came after Donna’s party) on a baking stone or onto parchment paper on a cookie sheet.

Cover with finely chopped parsley, carmelized onions, diced blue cheese and diced brie. You can probably put almost any mixture of cheese / partner on this, e.g., goat cheese with roasted red peppers???

Bake for maybe 15 minutes at 350…

Carmelized Onions:
About 5 medium sweet onions
Olive oil
1 or 2 tbsp Balsamic vinegar
1 or 2 tbsp Brown sugar

Slice the onions very thinly, place all at once into oil heated at high heat.

Turn heat to medium, the onions will cook down. Make sure each onion covered with oil. Turn every 8-10 minutes. After 25-30 minutes, onions should be browning. Sprinkle with a tbsp or two of brown sugar. Remove the onions from the heat, add some balsamic vinegar and deglaze.