Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, corkscrew with pesto and oven roasted tomatoes. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Corkscrew With Pesto And Oven Roasted Tomatoes is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Corkscrew With Pesto And Oven Roasted Tomatoes is something that I have loved my whole life. They are fine and they look fantastic.
Pesto and tomatoes are so lovely and aromatic together and roasting allows the flavors to intensify. What a simple way to create an incredibly delicious dish. Watch out, garlic lovers - this recipe is for you!
To get started with this particular recipe, we have to prepare a few components. You can cook corkscrew with pesto and oven roasted tomatoes using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Corkscrew With Pesto And Oven Roasted Tomatoes:
- Prepare Corkscrew Pasta
- Prepare 1 1/2 cup Grape Tomatoes, Sliced In Half
- Make ready 1 tsp Olive Oil
- Take 16 oz Corkscrew Pasta
- Make ready 1 cup Fresh Mozzarella (Cilliegine), Sliced In Half
- Make ready Pesto
- Make ready 2 cup Packed Fresh Basil Leaves
- Take 1 cup Olive Oil
- Prepare 1 clove Garlic
- Take 1/2 cup Grated Parmesan Cheese
- Prepare 1/4 cup Roasted Pine Nuts
- Take 1 Salt
Place tomatoes on a foil lined and greased baking pan. Sprinkle with vinegar, olive oil and sugar. Add the roasted tomatoes and toss. Garnish with Parmesan cheese and serve.
Steps to make Corkscrew With Pesto And Oven Roasted Tomatoes:
- For The Pesto, add all ingredients to a food processor or blender and process until smooth, scraping down the sides as necessary.
- Preheat oven to 425°F and set a large pot of salted water on high heat to boil for the pasta.
- In a small bowl, toss the tomatoes with a teaspoon of olive oil. Lay them in a single layer on a Silpat lined baking - sheet, and roast for 15-18 minutes.
- Cook pasta according to directions and drain, reserving 1/2 cup of the pasta water.
- Add the freshly made pesto to your pasta and stir to coat. If the pesto is too thick for your liking, you can thin it - out a bit with the reserved pasta water, adding a little at a time.
- Add in the oven roasted tomatoes and room temperature fresh mozzarella. The warmth of the pasta will soften - the cheese.
- Taste the pasta and add salt as needed.
These roasted tomatoes are made from garden fresh tomatoes that are roasted with pesto and parmesan cheese for a delicious summer recipe. Serve warm sprinkled with a touch more salt. Line a baking sheet with foil and lightly grease. Toss cherry tomato halves with olive oil and spread out in a single layer on the prepared baking sheet. All-star roasted tomatoes recipe with thyme and feta!
So that is going to wrap it up with this exceptional food corkscrew with pesto and oven roasted tomatoes recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
