Marry Me Crispy Oyster Mushroom & Blistered Tomato Pasta

• 250g Northern Pasta Co Radiatori pasta
• 1 jar Isle of Wight Tomatoes Marry Me Pasta Sauce
• 200g oyster mushrooms, torn into bite-sized pieces
• 150g Isle of Wight cherry tomatoes
• 30g Parmigiano Reggiano, grated
• Small handful fresh basil
• 2 tbsp Isle of Wight Olive Oil
• Sea salt and black pepper

Cook the pasta in well-salted water until al dente, reserving a mugful of pasta water before draining.

Meanwhile, heat 1 tbsp Isle of Wight Olive Oil in a large frying pan over a medium-high heat. Add the oyster mushrooms in a single layer and cook for 5–6 minutes, turning occasionally, until golden and crispy around the edges. Cook in batches if necessary. Season with sea salt and black pepper, then remove from the pan and set aside.

Add the remaining olive oil and cherry tomatoes to the same pan. Cook for 3–4 minutes until blistered and beginning to burst.

Turn down the heat and pour in the Isle of Wight Tomatoes Marry Me Pasta Sauce. Add a splash of reserved pasta water and warm gently.

Add the cooked pasta and most of the Parmigiano, tossing everything together until glossy and generously coated in the sauce.

Spoon the pasta into bowls and finish with the crispy oyster mushrooms, blistered cherry tomatoes, remaining Parmigiano, fresh basil and plenty of black pepper.