Cherry tomatoes were on sale last week, and we had some leftover basil we needed to use, so Lindsey and I joined forces and made this pasta dish! It’s really easy and so good.
1 pkg spaghetti noodles, cooked and hot
for the tomatoes:
2 boxes of cherry tomatoes
10 garlic gloves, skins on
for the pesto:
1 cup fresh basil leaves, packed
1/4 cup freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
1/6 cup pine nuts
2 medium sized garlic cloves, minced
1. Pre-heat oven to 450. Line a baking dish with aluminum foil. Add enough olive oil to lightly coat the bottom of the dish. Add the tomatoes and the garlic, keeping the skin on. You can take the skin off later. Add a little more olive oil over the top of the tomatoes and garlic, and a few shakes of salt and pepper. Then roast it in the oven at 450 for about 30 minutes. When they are done they should look like this:
2. While the tomatoes are cooking, make the pesto. Combine all ingredients except olive oil and salt and pepper in a food processor or blender and give it a rough chop. Then slowly add the olive oil, scraping the sides every once in a while. Add salt and pepper to taste.
3. When the tomatoes are done, take off the skins of the garlic cloves carefully. I usually do this with two forks. Then in a large bowl, combine your noodles, tomatoes, garlic, and all of the pesto. Then just stir until combined and you’re ready to eat!