Why this recipe sings

This cherry tomato sauce has all the flavors I love. Sweet roasted cherry tomatoes mixed with savory basil pesto and creamy mozzarella balls make an easy yet spectacular dish. It is a breeze to make it. I make my pesto (recipe included), but it’s not necessary. A good quality store-bought pesto will be just as good—the tomatoes roast next to two chili peppers and whole garlic cloves. Half of them, plus the garlic and chili peppers(for a little kick), get the blender treatment and become a smooth sauce. All get mixed with pasta, mozzarella balls, and streaks of pesto for a yummy easy weeknight (or any time ) dinner. Add a nice glass of cabernet, close your eyes and imagine having dinner next to the Mediterranean sea.

For the pasta

• Cherry tomatoes. Any size and color are good.
• Red chili peppers. They give a slight kick to this sauce. You can use more than two if you prefer it spicier.
• Garlic. I leave the skin on while it roasts for a sweeter flavor to the garlic.
• Sea salt, freshly ground pepper, and dried oregano. The basics of a greek tomato sauce.
• Linguine. I love this pasta type because it provides an excellent surface for the sauce. Pappardelle and fettuccine are in the same category. Having said that, Spaghetti or any shortcut pasta would work just as well.

For the pesto

• Pine nuts. You can choose to toast them for a more intense flavor. Alternate options are pistachios, walnuts, or cashews.
• Garlic. The more, the better!
• Lemon juice. It adds a bright note to the pesto.
• Fresh basil leaves. A classic pesto has basil. You can also do parsley, kale, or arugula pesto.
• Parmesan cheese. My go-to cheese. Pecorino romano is also an excellent choice for a more savory pesto.

You also need extra virgin olive oil for roasting and making the pesto. A bit of sugar can be used for the cherry tomatoes to intensify their sweetness (optional).

For serving

• Mozzarella cheese balls. I throw some cut in half or quartered in the pasta as I mix it in. I love the creaminess it gives to this dish.

How to make this sauce

Make the pesto. In a food processor, combine all the ingredients until smooth.

Season with sea salt and freshly ground pepper to taste. If you prefer a smoother pesto, add more olive oil.

Gather the cherry tomatoes, garlic cloves, and chili peppers and add them to oven proof pan. Add the olive oil and season with sea salt and freshly ground pepper. Mix well. If you like a sweeter tomato, sprinkle ⅓ teaspoon of sugar all over tomatoes. (Sugar is optional).

Insider tip. Keep garlic in their skins for a more mellow, sweet-tasting garlic.

Roast in a 425°F for 30 minutes.

Scoop out about a third of the roasted tomatoes. Transfer the rest to a blender. Squeeze out the garlic. Remove skin from chili peppers and most spores and flesh to the blender.

Meanwhile, boil the pasta in plenty of salty water.

Blend until the sauce is smooth and silky.

Mix sauce and reserved tomatoes in the pan.

When pasta is al dente, usually a minute or two before cooking time, transfer it to the pan. Don’t drain; just transfer from the boiling water. The extra liquid that comes with the pasta will help the creaminess in the sauce.

Dizle some pesto and tuck halved or quartered mozzarella balls in the hot pasta. Serve in bowls with more pesto around the table. Don’t forget the crusty warm bread!

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