Garlic Roasted Cherry Tomato Pasta with Lemon and Mint

For the garlic roasted cherry tomatoes:
Heat a large stainless steel skillet over medium high heat. Add oil and wait for it to come up to temperature. Add garlic and capers and sauté until fragrant and starting to change color.

Add tomatoes, their vine if you like (it adds more flavor) and seasoning and cook for 8–10 minutes or until they’re starting to break apart. Toss with the brine, and, if they seem a little dry at this point, with a few tablespoons of pasta cooking water.

For the pasta:
While tomatoes are cooking, bring a pot of water to a rolling boil. Salt well and cook pasta until al dente.

Once pasta is done, add to the pan with the tomatoes. Add lemon zest, half of the lemon fillets and the cheese. Toss carefully. Taste for seasoning, then serve immediately, passing the remaining lemon and mint at the table.