Penne Pasta with Roasted Tomato & Pesto

Penne pasta served with tomatoes, pesto, basil leaves in a grey dish
  • 2 servings
  • 25 minutes to prepare
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  • 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.