Ingredients with Measurements:
- 1 pound of pasta
- 2 cups of cherry tomatoes
- 1/2 cup of pesto sauce
- 1/4 cup of grated parmesan cheese
- 1/4 cup of pine nuts
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Baking sheet
- Large pot
- Colander
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Rinse the cherry tomatoes and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15-20 minutes or until they start to burst.
3. While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
4. Drain the pasta in a colander and reserve 1/2 cup of the pasta water.
5. In a mixing bowl, combine the pesto sauce, grated parmesan cheese, and pine nuts.
6. Add the cooked pasta to the mixing bowl and toss to coat with the pesto sauce. If the pasta seems dry, add some of the reserved pasta water to loosen it up.
7. Once the tomatoes are done roasting, add them to the pasta and toss to combine.
8. Serve hot and garnish with additional parmesan cheese and pine nuts if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 550
Fat: 25g
Carbohydrates: 65g
Protein: 18g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of pasta you prefer.
- If you don't have pine nuts, you can use walnuts or almonds instead.
- You can use homemade or store-bought pesto sauce.
Variations:
- Add some cooked chicken or shrimp to make it a more filling meal.
- Use sun-dried tomatoes instead of roasted tomatoes for a different flavor.
- Add some chopped fresh basil or parsley for extra freshness.
Tips and tricks:
- Make sure to salt the pasta water generously to add flavor to the pasta.
- Reserve some of the pasta water to add to the sauce if it seems dry.
- You can make the roasted tomatoes ahead of time and store them in the fridge until you're ready to use them.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates. Garnish with additional parmesan cheese and pine nuts.
Garnishes:
- Additional parmesan cheese
- Pine nuts
- Chopped fresh basil or parsley
Pairings:
- A simple green salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the pasta seems dry, add some of the reserved pasta water to loosen it up.
- If the pesto sauce seems too thick, add some olive oil to thin it out.
Food safety advice:
- Make sure to cook the pasta and roasted tomatoes to the recommended temperature to ensure they are safe to eat.
Food history:
Pesto sauce originated in Genoa, Italy, and is traditionally made with basil, garlic, pine nuts, parmesan cheese, and olive oil.
Flavor profiles:
This dish is savory, nutty, and fresh.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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Region: Italian