Orecchiette al Pesto with Roasted Tomatoes
Who doesn’t love a good pasta with pesto sauce? Pesto is so easy to make at home that it is an excellent quick lunch option. Since we also love roasted tomatoes we decided to combine these two dishes together and were so happy with the outcome! The orecchiette al pesto are definitely elevated with the extra tomatoes and the crunchy garlic.
If you don’t have much time for lunch you can also roast the tomatoes beforehand or do the simple pesto version.
Prep Time: 10 Min
Cooking Time: 40 Min
Ingredients for 2 people:
Orecchiette Pasta - 250g
Fresh Basil - 20g
Parmesan - 50g
Pine Nuts - 10g
Olive Oil
Tomatoes - 6 ripe
Garlic
Herb Mix
How to:
Start by pre-heating the oven at fan 180°C and boiling the water for the pasta.
Clean and half the tomatoes. Place them on a baking tray on top of a baking sheet and sprinkle some olive oil on them, as well as some garlic and the herb mix. Put them in the oven for around 30 min (or until they turn tender and the herbs and garlic are a little black).
In the meantime wash the basil and place it in a bowl along with the pine nuts, grated parmesan and some olive oil.
Once the water is boiling, add the orecchiette and after 3 minutes add 2 table spoons of cooking water into the basil bowl.
You can now mix the pesto with a mixer until it is nice and creamy (if you want it to be a little more liquid you can always add more water and if it’s too liquid add some parmesan).
Once the orecchiette are done place them in your plate and add some pesto sauce, mix well and add some tomato halves on top.
Enjoy :)