Basil-roasted cherry tomato & aubergine pesto pasta

Name: Basil-roasted cherry tomato & aubergine pesto pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 400 g pack cherry vine tomatoes; 3 cloves garlic, thinly sliced; 25 g basil; 2 tbsp extra virgin olive oil; 300 g conchiglie rigate; 165 g Belazu Aubergine & Parmesan Pesto; Parmigiano Reggiano, finely grated, to serve

This takes inspiration from the classic pasta alla Norma, swapping the labour-intensive fried aubergines traditionally used for a handy, flavour-packed jar of aubergine pesto.

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Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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400g pack cherry vine tomatoes
3 cloves garlic, thinly sliced
25g basil
2 tbsp extra virgin olive oil
300g conchiglie rigate
165g Belazu Aubergine & Parmesan Pesto
Parmigiano Reggiano, finely grated, to serve

Heat the oven to 220ºC, gas mark 7. Place the tomatoes (off the vine) in a small ovenproof dish so they sit snugly in a single layer. Scatter over the garlic. Tear the basil leaves over the tomatoes, reserving some to garnish.
Drizzle with the oil, season generously and stir well so the basil sits mostly beneath the tomatoes. Roast for 20-25 minutes until the tomatoes have softened and the skins are slightly charred.
Meanwhile, cook the pasta in a large pan of lightly salted boiling water for 11-13 minutes. Drain well, then return to the pan and mix with the pesto. Stir in the tomatoes and any juices.
Divide between 4 bowls and serve topped with parmesan and the reserved basil leaves.

Cook’s tip

Make sure the roasting tin used is not too big, otherwise the cooking juices will evaporate. For added texture, try topping the finished pasta with a sprinkling of crispy pancetta or fried breadcrumbs.

Typical values per serving when made using specific products in recipe