A delightful pasta dish featuring roasted cherry tomatoes and a fresh basil pesto, perfect for a summer evening.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even roasting.
Halve the cherry tomatoes and place them in a baking dish. Add the garlic cloves, balsamic vinegar, and olive oil. Toss to coat evenly.
Use a baking dish that allows the tomatoes to be in a single layer for even roasting.
Roast the tomato mixture in the oven for 30 minutes, stirring halfway through.
Stirring halfway ensures the tomatoes roast evenly and don't stick to the dish.
Cook the angel hair pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a blender, combine the basil, pine nuts, Parmesan cheese, olive oil, and salt. Blend until smooth.
Toast the pine nuts beforehand for a nuttier flavor.
Combine the roasted tomato mixture with the cooked pasta and toss well. Add the basil pesto and mix until evenly coated.
Add a splash of reserved pasta water if the mixture seems dry.
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