Rotelle Pasta with Roasted Heirloom Tomatoes and Pesto
Summer tomatoes are in abundance and so are recipes to devour these delicious Summer treats. This recipe comes from Martha Stewart. It’s not really a recipe but rather an idea for a quick dinner.
Lightly tossing cherry tomatoes with big wedges of red onion in olive oil and salt is all it takes to get this dinner started. Broil the tomatoes for five minutes and toss with cooked pasta and a little pesto and you’re done. I like to add slices of fresh basil since it’s growing almost wild in my garden. Top it all of with a little cheese and dinner is served.