Penne Pasta with Roasted Tomato & Pesto
- 2tbsp Booths Italian extra virgin olive oil
- 200g baby plum tomatoes, halved
- 2 garlic cloves, sliced
- 200g Booths penne pasta
- 1tbsp balsamic vinegar
- 2tsp Sampori D’Italia - Pesto di ricola fresh pesto
Cook the pasta in a large pan of boiling water until al dente and drain.
Meanwhile, in a large frying pan, gently cook the tomatoes in the olive oil until they begin to soften. Then add the garlic and continue cooking for 1 minute, seasoning with a little salt and milled pepper.
Finally, add the balsamic vinegar and cook for a further 1 minute.
Remove the sauce from the heat, mix with the pasta and pesto and serve with basil leaves.