Place the Unico olive oil, rosemary, garlic and tomatoes, skin side up, in a shallow roasting pan.

Drizzle with a little Unico olive oil and cook under a preheated broiler for 20 minutes or until the tomato skins are slightly charred.

Peel the skin from the tomatoes. Roughly chop the tomato flesh and place in a pan.

Squeeze the pulp from the garlic cloves and mix with the tomato flesh and sun-dried tomato paste.

Roughly tear the fresh basil leaves into smaller pieces and then stir them into the sauce. Season with a little salt and pepper to taste. Set aside.

Cook the farfalle in a saucepan of boiling water for 8-10 minutes or until it is cooked through, but still has bite. Drain well.

Gently re-heat the tomato and basil sauce, stirring.

Transfer the farfalle to serving plates and pour over the basil and tomato sauce. Serve at once.