Burst Cherry Tomato Pasta

Pesto Princess © Burst Cherry Tomato Pasta

Hello #LoyalRoyals

I am at the ‘eating-all-the-pasta’ stage of lockdown – how about you?

I also realise that so many of us are juggling more balls than we ever could have imagined  – homeschooling and working parents, here’s looking at you 😉 – so this recipe is super easy to make. Roast all the ingredients in a sheet pan, boil some pasta and you’re minutes away from a delicious dinner.

We’ve favoured the vegan-friendly Pesto Princess Basil & Lemon Pesto for this dish which you can find at SPAR, Checkers or Pick n Pay stores or you can order online via buyfresh.co.za and Mother City Fish (Western Cape only for now).

Sending encouragement, understanding and love
HRH Kathleen

You’ll need

800 g cherry tomatoes
4 cloves of garlic, crushed
2 Tbsp fresh thyme
1 Tbsp chopped fresh oregano
1⁄4 cup extra virgin olive oil
1⁄4 tsp chilli flakes (or to taste)
1⁄3 cup white wine (we used Sauvignon Blanc)
500 g tagliatelle
Juice and zest of 1 lemon
3 Tbsp Pesto Princess Basil & Lemon Pesto

Pesto Princess © Burst Cherry Tomato Pasta

How to

1. Place your tomatoes in a roasting pan together with the garlic, fresh thyme, oregano, chilli flakes and olive oil. Give them all a good mix. Roast at 180°C for between 20 and 30 minutes.

2. Add the wine to the roasting dish and return for another 5 to 8 minutes. Remove from the oven and scrape off all that gooey deliciousness from the bottom of the roasting pan.

3. While the tomatoes are roasting, bring a large pot of salted water to the boil. Add the pasta and cook according to package instructions until al dente. Just before draining, remove a cup of pasta cooking water.

4. Add the pasta to the tomatoes in the roasting pan and toss to combine. Dollop on the Pesto Princess Basil & Lemon Pesto and splashes of the reserved pasta water to loosen and create the most delicious sauce!

Serve with extra spoons of pesto and fresh lemon juice and zest if desired. Enjoy every bite.

Photography, Recipes and Styling by Michelle Parkin.

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