Pasta with Roasted Cherry Tomatoes and Pesto
Make this Cavatappi with Roasted Cherry Tomatoes and Pesto recipe if you have extra tomatoes or basil from the market or your garden.
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Cooking tools:
- Food processor
- Blender
- Grater
- Oven
- Baking sheet
- Aluminum foil
- Parchment paper
- Pot
- Stove
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Serving bowl
Ingredients
- 4 pints cherry or grape tomatoes ((halved))
- 5 sprigs fresh thyme
- ½ cup olive oil ((approximately, divided, plus more for serving as needed; this is a very subjective amount — you'll see))
- Salt and freshly ground black pepper ((to taste))
- 1 clove garlic ((minced))
- 1 cup packed basil leaves
- 3 tablespoons finely grated Pecorino Romano cheese
- 1 pound cavatappi ((or other chunky pasta))
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