Pasta with cherry tomatoes and pesto
Impress your partner or enjoy a delicious family meal with this flavorful Italian pasta recipe. This easy dish combines creamy homemade pesto with juicy, sweet roasted cherry tomatoes for a perfect blend of flavors.
Servings: 4 people
Calories: 321kcal
Equipment
- 1 Small casserole dish to roast the tomatoes
- 1 Blender to make the pesto
- 1 Knife to remove the germ from the garlic
- 1 Cheese grater to grate the Parmigiano Reggiano
- 1 Pasta pot big enough to host the pasta
Ingredients
Roasted tomatoes
- 250 gr Cherry tomatoes 8.81 oz
- 2 tablespoon Olive oil extra virgin
- Salt a pinch
- Ground black pepper to taste
- 1 Garlic
- 4 Basil leaves
Basil pesto
- 70 gr Basil pesto 2.5 oz
- 55 gr Parmigiano Reggiano 1.9 oz
- 15 gr (2) Ice cube 0.5 oz
- 10 gr Ground Almond 0.4 oz
- 8 tablespoon Olive oil extra virgin
- ½ Garlic clove
- ½ teaspoon Maldon salt
Pasta
- 350 gr Linguine pasta 12,34 oz
- 2 tbs Pasta water
Instructions
Roasted tomatoes
- Preheat the oven at 150°C fan, 302°F, gas mark 2. Wash the tomatoes and the basil leaves to remove the dirt.
- Cut roughly the garlic and add it along with the rest of the ingredients in a casserole dish. Gently mix the ingredients using your hand.
- Once the oven is hot enough, roast the tomatoes for 23 minutes. Roast the tomatoes until they are soft and the skins are starting to wrinkle but still hold their shape. After the 10 minutes bedew the tomatoes with the cooking juice, place it in the oven and keep roasting.
Pesto basil
- Wash the basil leaves in cold water and drain them. Dry the leaves on a clean cloth and pat gently to remove the excess of the water. Remove the germ from the garlic, grate the Parmigiano Reggiano and set it aside.
- In a blender add the cheese, the garlic, salt, almonds, ice cube, bails leaves and the olive oil. Blend at high speed to few second until you have a smooth green pesto. Don't over blend as this may cause to heat up the pesto and may turn it brown.
Combine the ingredients
- Cook the pasta in a boiling salted water for the time written on the pack instruction. Once cooked reserved 2 tablespoon of the water and drain the pasta.
- In a big bowl add the pesto and the pasta water and combine. Add the pasta and toss it. Before serving the pasta add in every plate the roasted tomatoes along with the cooking juice. Serve immediately with some grated Parmigiano Reggiano.
basil pesto, cherry tomatoes, easy pasta, quick pasta, roasted tomatoes and pesto
