Pajaritas salad

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.

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.

Cut the tomatoes in half and season with oil, dry oregano, dry basil, pepper and salt. Bake for 15 min.

Remove from the oven and let cool. Pour the vinaigrette over the pasta, add the basil leaves and mix well. Cut the parmesan cheese.

Pull the leaves from the fresh basil. Season to taste.