Ingredients
- 4 tbsp olive oil (1 for the tomatoes, 1 for the water, and 2 to stir through)
- 420g cherry tomatoes
- 400g fusilli
- 100g pesto
- 75g Parmesan, finely grated
- Handful fresh basil, roughly torn (optional)
- Salt
- Black pepper
Method
Step 1
Preheat the oven to 200°C (180°C fan, 400°F, Gas Mark 6) and bring a large pan of water to the boil. Add salt to the boiling water.Step 2
Lay the cherry tomatoes on a lined baking tray, drizzle with 1 tbsp of extra virgin olive oil, and season with black pepper. Roast in the preheated oven for 10-15 minutes, or until the tomatoes are softened and slightly blistered.Step 3
Meanwhile, add 1 tbsp of extra virgin olive oil to the boiling water. Add the fusilli and cook according to the packet instructions, or until cooked through but still al dente.Step 4
Drain the pasta and pour it into a large mixing bowl.Step 5
Add the pesto, 2 tbsp of extra virgin olive oil, half of the Parmesan, and the roasted tomatoes to the pasta. Mix through. Season with salt and pepper to taste.Step 6
Sprinkle with the rest of the Parmesan and the torn basil for the perfect cupboard staples pasta dish ready in only 20 mins!