Orecchiette With Roasted and Sundried Tomatoes

The comforting flavours in this dish make it one of my favourites to serve up during the colder fall and winter months. Topped with roasted grape tomatoes and grated cheese, orecchiette pasta is the ideal domed pasta shape for cradling savoury sun-dried tomato pesto and aromatic fresh basil.

• Ready In: 45 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  pints grape tomatoes, halved lengthwise
• 1  tablespoon olive oil
• 1⁄4 teaspoon salt
• 1 (8 ounce) jar  pc black label sun-dried tomato pesto
• 1⁄3 cup  black label hard ripened sovrano cheese, shredded
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1 (500 g) package  presdient's choice black label  orecchiette
• 1⁄2 cup  thinly sliced fresh basil

Directions

1. Preheat oven to 400°F (200°C). Line rimmed baking sheet with parchment paper.
2. Toss together tomatoes, oil and 1/4 tsp (1 mL) salt in bowl; spread onto prepared baking sheet. Roast in centre of oven for 25 minutes or until shriveled.
3. Meanwhile, combine pesto, cheese, 1/2 tsp (2 mL) salt and the pepper in large bowl.
4. Bring large pot of salted water to a boil. Add pasta; stir occasionally until water returns to a boil. Cook for 9 to 11 minutes or until tender but firm. Drain, reserving 1 cup (250 mL) of the pasta cooking water. Toss pasta with pesto mixture. Add half of reserved pasta cooking water and toss again. Add more water if necessary to loosen sauce, adding 1/4 cup (50 mL) at a time. Stir in basil.
5. Divide pasta among six bowls; spoon tomatoes over top. Serve with additional grated or shaved cheese, if desired.