Cavatappi with Roasted Cherry Tomatoes and Pesto
It's hard to make a summer produce pasta that not a stunner; this one is bursting with basil and roasted tomatoes.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 People
- 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 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
Preheat the oven to 300°F. Line a rimmed baking sheet with aluminum foil or parchment paper and coat it with nonstick cooking spray. Place the tomatoes and thyme sprigs on the baking sheet and toss them with 2 tablespoons olive oil. Season with salt and pepper. Roast for about 30 minutes, until they are wrinkley and slightly collapsed.
While the tomatoes are roasting, bring a large pot of salted water to a boil. While the water is coming to a boil, make the pesto. Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Add 1/3 cup of the oil, a bit of salt and pepper and process, scraping down the sides, part way through, until everything is well blended. If it is very thick, add a bit more olive oil. Add the cheese and pulse until blended in.
Cook the cavatappi according to package directions. Reserve ½ cup of the cooking water, and drain the pasta. Toss the pasta with the cooking water, remaining 2 tablespoons olive oil (more if it seems dry) and half of the roasted tomatoes (discard the thyme sprigs), and transfer to a serving bowl. Distribute the rest of the tomatoes over the pasta, dollop the pesto on top, and toss. Add more olive oil if desired. Serve hot, warm or cold.
Calories: 509kcal | Carbohydrates: 70g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 70mg | Potassium: 868mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1804IU | Vitamin C: 74mg | Calcium: 88mg | Iron: 4mg