Basil-roasted cherry tomato & aubergine pesto pasta

This takes inspiration from the classic pasta alla Norma, swapping the labour-intensive fried aubergines traditionally used for a handy, flavour-packed jar of aubergine pesto.

Ingreadient

• 400g pack cherry vine tomatoes
• 3 cloves garlic, thinly sliced
• 25g basil
• 2 tbsp extra virgin olive oil
• 300g conchiglie rigate
• 165g Belazu Aubergine & Parmesan Pesto
• Parmigiano Reggiano, finely grated, to serve

Step by step

1. Heat the oven to 220ºC, gas mark 7. Place the tomatoes (off the vine) in a small ovenproof dish so they sit snugly in a single layer. Scatter over the garlic. Tear the basil leaves over the tomatoes, reserving some to garnish.
2. Drizzle with the oil, season generously and stir well so the basil sits mostly beneath the tomatoes. Roast for 20-25 minutes until the tomatoes have softened and the skins are slightly charred.
3. Meanwhile, cook the pasta in a large pan of lightly salted boiling water for 11-13 minutes. Drain well, then return to the pan and mix with the pesto. Stir in the tomatoes and any juices.
4. Divide between 4 bowls and serve topped with parmesan and the reserved basil leaves.