Cook the pasta in abundant boiling water with a pinch of salt. In a pot, add oil, the whole cherry tomatoes, thyme, rosemary, lavender and sage. Confit the cherry tomatoes for about 20 minutes at 65ºC. Remove the oil and let cool.
Step 2
In a jar, mix the oil from the confit with vinegar, the juice of 1/2 a lime, pepper and salt to make the vinaigrette. Shake the jar. Preheat oven to 180ºC.
Step 3
Cut the tomatoes in half and season with oil, dry oregano, dry basil, pepper and salt. Bake for 15 min.
Step 4
Remove from the oven and let cool. Pour the vinaigrette over the pasta, add the basil leaves and mix well. Cut the parmesan cheese.
Step 5
Pull the leaves from the fresh basil. Season to taste.
