Pasta with Roasted Tomato Pesto Sauce

Ingredients for 2 servings :

• 2 generous handfuls of cherry tomatoes

• 3 garlic cloves

• Aromatics: thyme, rosemary, oregano, dried chili flakes (to taste)

• Olive oil

• A handful of grated Parmesan or Pecorino cheese

• A handful of fresh basil leaves

• 1 tablespoon pine nuts

• Salt and pepper

• Spaghetti (enough for 2 people)

Preparation :

• Place the cherry tomatoes, garlic cloves, and aromatics in a baking dish.

• Add a generous pinch of salt and cover everything with olive oil.
  Roast in the oven at 200°C (390°F) for 30 minutes.

• Once the cherry tomatoes are roasted and slightly caramelized, transfer them along with their cooking juices and the softened garlic into a blender.

• Add the grated Parmesan or Pecorino, pine nuts, and fresh basil. Blend until smooth. Adjust seasoning with salt and pepper to taste.

• Cook the spaghetti al dente but drain them about 1 minute before the package’s recommended time, reserving some of the pasta cooking water.

• Mix the sauce with the spaghetti, adding a small ladle of the reserved pasta water and a drizzle of olive oil. Heat together in a pan over low heat for 1 minute to bind the sauce.

• Serve and enjoy !