1. Preheat oven to 200C.
  2. Slice tomatoes in half, place on a baking paper lined baking tray cut side up in a single layer.
  3. Drizzle with 1 tbsp olive oil, season with salt and pepper and place in the oven to roast for 10 minutes.
  4. In a pot of boiling salted water, cook pasta as per packet directions, retaining 1 cup of the pasta cooking water.
  5. Whilst the pasta is cooking, heat 1 tbsp olive oil in a large frypan, add red onion and sauté until softened.
  6. Add garlic, chilli and capers and cook for 2 minutes.
  7. Add the roasted tomatoes and the cooked pasta and toss to combine.
  8. Add a little pasta water to create a sauce and cook until tomatoes just begin to collapse.
  9. Garnish pasta with basil leaves before serving.

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