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 (I use whole wheat)
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 (opt. – leave out for plant-based. Try adding in some nutritional yeast instead)
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. Spray the foil with a little olive oil spray. Add the tomatoes and the garlic, keeping the skin on. You can take the skin off later. Spray the tomatoes and garlic with a little more olive oil, 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. I leave the cheese out for the vegan “thang.” 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!