Shell pasta with grilled tomatoes

Ingredients for 4 servings:

• 750 g cocktail tomatoes
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tsp sea salt, coarse
• 1 pinch(s) of cayenne pepper
• 1 bunch of sage
• 1 lemon(s), organic
• 400 g shell pasta
• Salt
• Pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Preheat the oven to 180 degrees Celsius (top/bottom heat). Line a baking sheet with baking paper. Halve the tomatoes. Heat the oil gently, mix it with the honey, and season with sea salt and cayenne pepper. Toss the tomatoes in a bowl. Then spread the tomatoes on the baking sheet. Roughly chop the sage leaves and sprinkle all but 2 tablespoons over them. Squeeze the lemon, drizzle the juice over the tomatoes, and bake on the middle rack of the oven for about 35 minutes. Meanwhile, cook the pasta in salted water according to the package instructions until al dente, drain well, and stir together the tomatoes and pasta. Season with salt and pepper. Sprinkle with the remaining sage leaves and serve.