Orecchiette With Roasted and Sundried Tomatoes Recipe
The comforting flavours in this dish make it one of my favourites to serve up during the colder fall and winter months. Topped with roasted grape toma
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- Parchment paper
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Ingredients
- 2 pints grape tomatoes, halved lengthwise
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 (8 ounce) jar pc black label sun-dried tomato pesto
- 1/3 cup black label hard ripened sovrano cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 (500 g) package presdient's choice black label orecchiette
- 1/2 cup thinly sliced fresh basil
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