Orecchiette With Roasted and Sundried Tomatoes Recipe - Food.com
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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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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