This is a one tray bake from Yotam Ottolenghi but he credits the tomato butter sauce to Marcella Hazan.Serve with a green salad.
Heat the oven to 220C (200C fan)/425F/gas 7.
Put the first eight ingredients in a roughly 20cm x 30cm roasting tin, add a teaspoon and a half of salt and a good grind of pepper, and toss to combine. Cover tightly with foil and bake for an hour, until the tomatoes have cooked down.
Remove the foil (keep it, because you’ll need it again in a bit), stir in the butter and pasta, then pour over 400ml boiling water, cover again with the foil and bake for another 35 minutes.
Remove the foil and bake uncovered for a final 10 minutes, or until the pasta is nicely sauced and cooked through. Sprinkle over the parsley and serve, with or without parmesan for sprinkling on top.