The Brightest Bowl Balsamic Pesto Pasta With Roasted Cherry Tomatoes

Instructions:

1. Preheat your oven to 400°F (200°C). On a lined baking sheet, toss the cherry tomatoes, sliced garlic, olive oil, balsamic vinegar, oregano, salt, and pepper until everything is lightly coated. Spread into a single layer.
2. Place the tray in the preheated oven and roast for 20–25 minutes. The tomatoes should be softened, slightly blistered, and just starting to burst.
3. While the tomatoes roast, bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (firm to the bite).
4. Before draining the pasta, scoop out at least 1/2 cup of the starchy cooking water and set aside. Drain the pasta well.
5. Quickly dry-toast the pine nuts in a small, dry skillet over medium-low heat until fragrant and lightly golden.
6. Return the drained pasta to the warm pot or transfer to a large mixing bowl. Add the pesto and about 1/4 cup of the reserved hot pasta water. Toss vigorously until the pesto loosens into a creamy, clinging sauce. Add more water, a tablespoon at a time, if it seems too thick.
7. Gently fold in the roasted tomatoes and their juices from the tray. Taste and adjust seasoning (salt/pepper). Serve immediately, topped generously with toasted pine nuts and grated Parmesan.