Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, corkscrew with pesto and oven roasted tomatoes. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or. Pesto and tomatoes are so lovely and aromatic together and roasting allows the flavors to intensify. What a simple way to create an incredibly delicious dish.
Corkscrew With Pesto And Oven Roasted Tomatoes is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Corkscrew With Pesto And Oven Roasted Tomatoes is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook corkscrew with pesto and oven roasted tomatoes using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Corkscrew With Pesto And Oven Roasted Tomatoes:
- Make ready Corkscrew Pasta
- Get 1 1/2 cup Grape Tomatoes, Sliced In Half
- Prepare 1 tsp Olive Oil
- Prepare 16 oz Corkscrew Pasta
- Take 1 cup Fresh Mozzarella (Cilliegine), Sliced In Half
- Prepare Pesto
- Prepare 2 cup Packed Fresh Basil Leaves
- Take 1 cup Olive Oil
- Take 1 clove Garlic
- Make ready 1/2 cup Grated Parmesan Cheese
- Make ready 1/4 cup Roasted Pine Nuts
- Prepare 1 Salt
Meanwhile, heat a panini press to medium high. Line a baking sheet with foil and lightly grease. Toss cherry tomato halves with olive oil and spread out in a single layer on the prepared baking sheet. Place tomatoes on a foil lined and greased baking pan.
Steps to make Corkscrew With Pesto And Oven Roasted Tomatoes:
- For The Pesto, add all ingredients to a food processor or blender and process until smooth, scraping down the sides as necessary.
- Preheat oven to 425°F and set a large pot of salted water on high heat to boil for the pasta.
- In a small bowl, toss the tomatoes with a teaspoon of olive oil. Lay them in a single layer on a Silpat lined baking - sheet, and roast for 15-18 minutes.
- Cook pasta according to directions and drain, reserving 1/2 cup of the pasta water.
- Add the freshly made pesto to your pasta and stir to coat. If the pesto is too thick for your liking, you can thin it - out a bit with the reserved pasta water, adding a little at a time.
- Add in the oven roasted tomatoes and room temperature fresh mozzarella. The warmth of the pasta will soften - the cheese.
- Taste the pasta and add salt as needed.
Sprinkle with vinegar, olive oil and sugar. Add the roasted tomatoes and toss. Garnish with Parmesan cheese and serve. Quick roasted tomatoes in the oven create a savory sweetness for easy pasta sauces, made into soup, or served as appetizers, no matter what time of year. How Long Roasted Tomatoes Keep In the Fridge.
So that’s going to wrap it up for this exceptional food corkscrew with pesto and oven roasted tomatoes recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
