3-4lbscherry tomatoesuse more if you like extra sauce
2red chili peppers
⅓cupextra virgin olive oil
sea salt
freshly ground pepper
dried oregano
⅓teaspoonsugaroptional
For the pesto
2cupsfresh basil leavespacked
¼cuppine nutsCan be toasted.
2garlic clove
½cupextra virgin olive oil
1tablespoonfresh lemon juice
sea salt
freshly ground pepper
For serving
½cupmozzarella cheese ballscut in half or quartered
Instructions
Make the pesto
Combine all ingredients in a food processor and pulse until smooth—taste and season with sea salt and freshly ground pepper.
Roast the tomatoes
Heat the oven to 425°F /220 °C.Add tomatoes, chili pepper, garlic, red pepper flakes, sugar (optional), and dried oregano in an oven-proof pan. Season with sea salt and freshly ground pepper.Roast tomatoes for 30 to 40 minutes.
Meanwhile, cook the pasta according to the package directions.
Make the sauce
Take ⅔ of the cherry tomatoes and all the juices from the pan and add them to a blender.Squeeze out the garlic and remove the skin and most seeds from the chili peppers. Add all to the blender and pulse until smooth.Return smooth sauce to the pan with the reserved tomatoes and gently mix.
Serve
Gently mix the pasta with the sauce and some halved mozzarella balls and stir. Drizzle with some of the pesto.
Divide pasta among bowls and serve with more pesto for the table.
Notes
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.