Gluten-free pasta with basil pesto and confit tomatoes

Ingredients

For 1 serving

• Gluten-free pasta80 g
• Cherry tomatoes150 g
• Basil15 g
• Pine nuts10 g
• Extra virgin olive oil1 teaspoon
• Garlic1 clove
• Saltto taste

Contains: nuts,

In season: June – September

Method

1. Preheat the oven to 140 °C (conventional) and line a baking tray with baking paper.
2. Wash the cherry tomatoes, halve them and arrange them on the tray cut side up with a pinch of salt; bake at 140 °C for 30 minutes, until shrivelled and sweet but not burnt.
3. Meanwhile make the pesto: gently wash and dry the basil, peel the garlic and keep half a clove; blend the basil, pine nuts, olive oil, garlic and two tablespoons of cold water in short pulses until smooth; the cold water helps it stay green.
4. When the tomatoes have about 15 minutes left, bring plenty of water to the boil, salt it once it boils and add the gluten-free pasta; cook for the time on the packet, stirring often, until al dente.
5. Drain the pasta, keeping a small ladle of the cooking water, and dress it off the heat with the pesto, loosening with a little water if needed.
6. Top with the confit tomatoes.