Monday, January 10, 2011

Pesto Penne with Cherry Tomatoes

I like to keep a few handy staples on hand for quick dinners, so I usually make large batches of pesto and pasta sauces, and then freeze them in individual ziploc bags. For this meal, I also happened to roast a whole pound of whole cherry tomatoes earlier on in the week, so dinner was a snap to assemble.

Pesto Penne with Cherry Tomatoes

2 cups cherry tomatoes
1 tsp. olive oil
Salt and pepper, to taste
4 tbsp. pesto
1/4 cup pasta water
6 oz. whole wheat penne

1. Preheat oven to 300 degrees. Combine cherry tomatoes, olive oil, salt, and pepper in a small bowl. Pour out onto a baking sheet and bake for 30-40 minutes.

2. Cook pasta according to package directions. After draining pasta and reserving 1/4 cup of the pasta water, return pasta to the same pot and toss with pesto and roasted tomatoes. Add pasta water a smidge at a time if mixture needs thinning out. Taste for seasoning and serve immediately.

Note: For a quick and easy pesto recipe, click here.

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