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Ingredients
- 20 cherry tomatoes, halved
- 5 Tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- salt & freshly ground black pepper to taste
- 340 gr bag bite-sized pasta
- 20 basil leaves, cut into chiffonade
- 1/3 cup pine nuts, lightly toasted
Preparation
Step 1
Preheat oven to 225F. Arrange tomatoes in a single layer, cut side up, on a parchment paper lined baking sheet. In a small bowl, mix together 3 Tbsp of the olive oil and the garlic; brush it on the tomatoes. Season the tomatoes with the salt and pepper. Roast tomatoes for 1 1/2 hours; then cool to room temperature. Meanwhile, bring a large pot of water to boil. Lightly salt it, then add pasta and cook until just tender. Drain well, cool in cold water and drain again. Place pasta in a salad bowl, add tomatoes and their juices, remaining oil, basil, pine nuts, salt and pepper to tase and toss to combine. Keep in fridge until ready to serve. Gently toss again and adjust seasoning if necessary. Makes 8 to 10 servings.