Roasted Tomato and Pesto Pasta

  • Yvette Jordaan & Riana Strydom

Tomato pesto is a delicious and versatile sauce that can add a burst of flavor to a variety of dishes. It’s a flavorful alternative to traditional basil pesto and is made primarily with tomatoes, garlic, olive oil, and various seasonings.

Ingredients

  • 400g mini rosa vine tomatoes
  • 200g feta cheese
  • ½ head of garlic
  • 20 pitted kalamata olives halved
  • 250g cooked penne pasta
  • 40g olive green pesto
  • intense extra virgin olive oil
  • salt and pepper to taste

Method

  1. Preheat oven to 180°C.
  2. Place the tomatoes, garlic and olives on a roasting pan.
  3. Drizzle with lots of extra virgin olive oil.
  4. Season with salt and pepper.
  5. Roast in the oven for 30 minutes or until the little tomatoes are blistered and the garlic is soft.
  6. Remove the tomatoes from the vine and squeeze the garlic flesh out of their peels.
  7. Mix together the tomatoes, garlic and olives.
  8. Spoon the mixture over the pasta.
  9. Mix in the olive green pesto.
  10. Crumble the feta over the top.
  11. Squeeze lemon juice and extra virgin olive oil all over and mix well!
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