Pasta with caramelized tomatoes

1. Peel the garlic, clean the chili and finely cut both. Clean and cut the cocktail tomatoes in half.

2. Grate parmesan, pluck basil leaves and tear into small pieces.

3. Add water to tall pot, bring to a boil, add salt and cook radiatori (following package instructions) until al dente.

4. Place shallow pot on the Navigenio, switch to level 6 and sprinkle sugar inside. As soon as the sugar begins to melt, switch to level 2. Place the cocktail tomatoes inside the pot with the cut side facing down. Spread garlic, chili and 4 tablespoons of olive oil on top and salt lightly.

5. Put the pot in the inverted lid, place the Navigenio overhead, switch to high level, then bake for approx. 4 minutes until tomatoes begin to brown.

6. Drain radiatori and mix carefully with the tomatoes, arrange with basil and parmesan and drizzle on a little olive oil to taste.