Cavatappi with Roasted Cherry Tomatoes and Pesto / Katie Workman / themom100.com / Photo by Cheyenne Cohen
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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
Course: Main Course
Cuisine: Italian
Servings: 6 People
Calories: 509kcal
Author: Katie Workman

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 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

Instructions

  • 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.

Video

Nutrition

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