Orecchiette With Roasted And Sundried Tomatoes

• 2 pints grape tomatoes, halved lengthwise
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1 (8 ounce) jar pc black label sun-dried tomato pesto
• 1/3 cup black label hard ripened sovrano cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 (500 g) package presdient's choice black label orecchiette
• 1/2 cup thinly sliced fresh basil

1. Preheat oven to 400u0b0F (200u0b0C). Line rimmed baking sheet with parchment paper.
2. Toss together tomatoes, oil and 1/4 tsp (1 mL) salt in bowl; spread onto prepared baking sheet. Roast in centre of oven for 25 minutes or until shriveled.
3. Meanwhile, combine pesto, cheese, 1/2 tsp (2 mL) salt and the pepper in large bowl.
4. Bring large pot of salted water to a boil. Add pasta; stir occasionally until water returns to a boil. Cook for 9 to 11 minutes or until tender but firm. Drain, reserving 1 cup (250 mL) of the pasta cooking water. Toss pasta with pesto mixture. Add half of reserved pasta cooking water and toss again. Add more water if necessary to loosen sauce, adding 1/4 cup (50 mL) at a time. Stir in basil.
5. Divide pasta among six bowls; spoon tomatoes over top. Serve with additional grated or shaved cheese, if desired.

pints grape tomatoes, olive oil, salt, tomato pesto, black label hard, salt, fresh ground black pepper, black label orecchiette, fresh basil

Taken from www.food.com/recipe/orecchiette-with-roasted-and-sundried-tomatoes-524279 (may not work)