Ingredients:

  • 1 pint (570g) cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (30 ml)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) pasta (penne, fusilli, or orecchiette work well)
  • 8 ounces (225g) bocconcini, drained and halved or quartered, depending on size
  • 1/2 cup (120 ml) prepared basil pesto (store-bought or homemade)
  • Fresh basil leaves, for garnish
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cherry tomatoes, garlic, olive oil, red pepper flakes (if using), salt, and pepper on a baking sheet. Roast until tomatoes are softened and starting to burst, about 20-25 minutes.
  2. While the tomatoes are roasting, cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  3. Drain pasta and add it to the bowl with roasted tomatoes. Add bocconcini and pesto. Toss gently to combine. Add pasta water if needed to loosen the sauce.
  4. Garnish with fresh basil leaves and Parmesan cheese (if using). Serve immediately.