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EAT

Leslie's Kitchen

Spaghetti Sun-Dried Tomato Pesto & Tomato Confit

Embrace the harmony of ingredients, following the simple steps to create this mouthwatering pasta dish. Whether you're cooking for yourself, your family, or hosting a dinner party, this dish is guaranteed to leave everyone asking for seconds.

By Leslie Carney

 |  

June 28, 2023

Ingredients

  • 14

    ounces spaghetti

  • 2

    cloves crushed garlic

  • 2/3

    cup olive oil

  • 1/3

    cup shredded Parmesan cheese plus extra for topping

  • 1/3

    cup pine nuts

  • 8

    sun dried tomatoes packed in olive oil

  • 2

    pints cherry tomatoes

  • about two cops packed fresh basil leaves

  • Salt and pepper

Instructions

TOTAL TIME

40 Minutes

4 servings

STEP 1

Preheat oven to 400°F

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STEP 2

Wine , a baking sheet with parchment paper.

STEP 3

Wash and dry 2 pounds of cherry tomatoes. Place cherry tomatoes on your baking sheet and roast for about 30 minutes.

STEP 4

Meanwhile boil your pasta according to manufacturers instructions.

STEP 5

Cook until al dente and reserve a little of pasta water for sauce.

STEP 6

Prepare pesto. In a blender, add fresh basil, olive oil, pine nuts, Parmesan cheese, sun-dried, tomatoes, garlic, salt, and pepper.

STEP 7

Blend, adding extra olive oil, as needed to achieve desired consistency.

STEP 8

Over medium heat, add roasted tomatoes and half of the pesto sauce.

STEP 9

Add cook pasta to a skillet along with a little bit of pasta water.

STEP 10

Add remaining pesto and stir to combine.

STEP 11

Plate and add extra Parmesan cheese and fresh parsley.

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