• 320g pasta shells (conchiglie)
• 500g datterini (or cherry)tomatoes
• 250g podded broad beans
• 1 clove of garlic
• 20g sugar
• ½ tsp smoked paprika
• Parsley
• Bonito (katsuobushi)
• Salt and pepper

Halve the tomatoes and lay on a baking tray lined with parchment.

Drizzle with oil and sprinkle with sugar, salt and pepper then roast in the oven at 180°C for 20-30 minutes.

When cooked, blend the tomatoes with the smoked paprika and a pinch of salt until creamy. Sieve the puree to remove seeds and skins.

Blanch the broad beans in salted boiling water for 2 minutes, drain then cool in a bowl of iced water before removing the skins.

Cook the pasta in a large pan of boiling salted water according to packet instructions until al dente.

In a large frying pan, fry the whole garlic clove in a little olive oil until it begins to colour but not brown then add the broad beans and a pinch of salt. Stir, then add the cooked, drained pasta and toss together for a couple of minutes.

To serve, place some of the tomato sauce on each plate followed by the pasta and broad beans. Crumble some bonito flakes over the top and garnish with a few leaves of parsley.