CAVATAPPI, ROASTED CHERRY TOMATOES AND PESTO

Serves: 6 Start to finish: 35 minutes

2 pints (1 L) cherry or grape tomatoes, halved 5 sprigs fresh thyme about 1/2 cup (125 mL) olive oil, divided Salt and freshly ground pepper to taste 1 clove garlic, minced 1 cup (250 mL) packed basil leaves 3 tbsp (45 mL) finely grated Pecorino Romano cheese 1 lb (454 g) cavatappi or other chunky pasta

1. Preheat the oven to 300 F (150 C). Line a rimmed baking sheet with aluminum foil and coat it with non-stick cooking spray.

2. Place the tomatoes and thyme sprigs on the baking sheet and toss them with 1 tablespoon (15 mL) olive oil. Season with salt and pepper. Roast for about 30 minutes, until they are wrinkly and slightly collapsed.

3. While the tomatoes are roasting, bring a large pot of salted water to a boil. While the water is coming to a boil, make the pesto.

4. Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped.

5. Add 1/3 cup (80mL) of the olive oil, a bit of salt and pepper and process, scraping down the sides part way through until everything is well blended.

6. If it is very thick, add a bit more olive oil. Add the cheese and pulse until blended in. Taste and adjust seasonings.

7. Cook the cavatappi according to package directions. Reserve 1/2 cup (125 mL) of the cooking water and drain the pasta.

8. Toss the pasta with the cooking water, the remaining 1 to 2 tablespoons (15-30 mL) of olive oil (more if it seems dry) and roasted tomatoes (discard thyme sprigs), and transfer to a serving bowl. Dollop the pesto on top and toss. Serve hot, warm or cold.