- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
6 Servings
Allergens 
3 Hours, 30 Minutes
Diets
Whenever I smell basil I think of peak summer. Last year, my backyard basil withered up as soon as the first cold air settled in, while the parsley kept going strong well after the first frost. All the more reason to enjoy basil in the season! Sure, you can often find it year round, but it’s just not the same (and often pretty wilted by the time it gets to you)! This pasta should really be called “the best of summer” because we all know there is nothing like the classic combination of tomatoes and basil in the peak of their summer ripeness.
1 pint cherry tomatoes
3 tablespoons Tuscanini Olive Oil
salt, to taste
black pepper, to taste
2 and 1/2 cups packed fresh basil
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1/2 cup toasted pine nuts(substitute with walnuts, if needed)
1/2 cup Tuscanini Olive Oil
salt, to taste
black pepper, to taste
1 box Tuscanini Rigatoni, cooked according to package directions
Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper. Toss cherry tomatoes with oil, salt and pepper. Roast for three to four hours.
While the cherry tomatoes are roasting, prepare the pesto. Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt and pepper. Toss cooked pasta with pesto and top with slow-roasted cherry tomatoes.
How Would You
Rate this recipe?
Please log in to rate
Delicious and pretty!