Pesto Pasta With Roasted Tomatoes
Homemade pesto is so much better than that gunk from a jar, and better still, this recipe takes only 20 minutes to make!
500g pasta of your choice
1 x 250g punnet cherry tomatoes, halved
3 garlic cloves
Extra virgin olive oil
For the pesto:
100g pine nuts
2 big handfuls basil
1/4 cup freshly grated parmesan, Pecorino or Grana Padano
1. Heat the oven to 200C. In an ovenproof fry pan (or baking tray) place the halved cherry tomatoes cut side up. Scatter the garlic cloves. Pour over a generous amount of olive oil and sprinkle with salt and pepper. Roast in the oven for 15 minutes.
2. While the tomatoes are roasting, cook the pasta until al dente.
3. When the tomatoes finish roasting, take out the garlic. Once the pasta is cooked, drain the pasta (reserving a cup of the cooking water) and add the pasta to the tomatoes.
4. Make the pesto in a pestle and mortar starting by smashing the pine nuts and roasted garlic to a chunky paste. Then add the basil and cheese and enough oil to make it easy to blend with the pestle. Continue smashing until you had a consistency you’re happy with (chunky is fine). Add a generous sprinkle of salt and pepper, then taste. You may need a little more cheese, oil or seasoning.
5. Add the pesto to the pasta and tomatoes and toss to combine. If the sauce is too gluggy add a tablespoon at a time of the pasta cooking water until you have a lovely, glossy sauce. Serve with extra grated cheese.