Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, corkscrew with pesto and oven roasted tomatoes. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or. Watch out, garlic lovers - this recipe is for you! Of course you also have to like tomatoes and pesto, and I'm betting that you do!
Corkscrew With Pesto And Oven Roasted Tomatoes is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Corkscrew With Pesto And Oven Roasted Tomatoes is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have corkscrew with pesto and oven roasted tomatoes using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Corkscrew With Pesto And Oven Roasted Tomatoes:
- Prepare Corkscrew Pasta
- Get 1 1/2 cup Grape Tomatoes, Sliced In Half
- Prepare 1 tsp Olive Oil
- Get 16 oz Corkscrew Pasta
- Make ready 1 cup Fresh Mozzarella (Cilliegine), Sliced In Half
- Make ready Pesto
- Prepare 2 cup Packed Fresh Basil Leaves
- Make ready 1 cup Olive Oil
- Make ready 1 clove Garlic
- Make ready 1/2 cup Grated Parmesan Cheese
- Take 1/4 cup Roasted Pine Nuts
- Prepare 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.
Instructions 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.
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. Halve the tomatoes and arrange them in a single layer, cut side up in a roasting tin. With the motor running, drizzle in the oil. Transfer to a bowl, stir in the parmesan, then season to taste.
So that’s going to wrap it up for this exceptional food corkscrew with pesto and oven roasted tomatoes recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
