A little pantry help for a pasta night that feels special.
25 minutes · Serves 4
What you’ll need
- 12 oz pasta
- 1 pint cherry tomatoes, halved
- 3 tbsp olive oil, divided
- 2 tsp GROWN Harvest Pesto, plus more to taste
- ¼ cup reserved pasta water
- Fresh basil, optional
Let’s make it
- Heat the oven to 425°F. Toss tomatoes with 1 tbsp olive oil and roast for 15–20 minutes, until softened.
- Cook pasta following its package directions. Reserve a cup of cooking water before draining.
- Stir Harvest Pesto with the remaining olive oil and ¼ cup warm pasta water. Toss with the pasta and tomatoes.
- Add more pasta water a splash at a time until lightly coated. Taste before adding more seasoning. Finish with basil if you like.