Pesto Pasta with Tuna and Roasted Tomatoes
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- Sea salt
- Freshly ground black pepper
- Several sprigs fresh thyme
- 1 pound pasta
- 2 jars olive oil packed tuna, ours were 6.7 ounces each, drained
- 1/4 cup pesto, homemade is nicest
- Fresh basil for serving, optional
Heat oven to 300. Half tomatoes and arrange on a parchment lined baking sheet, cut side up. Drizzle with olive oil and season, liberally, with salt, pepper and fresh thyme leaves. Roast until tomatoes are hot and juicy, about 30 minutes. Meanwhile, cook pasta according to package instructions in heavily salted water. Drain, rinse and shake dry. Return pasta to cooking pot or transfer to serving bowl. Flake in tuna, add pesto and toss together with roasted tomatoes. Serve with lots of black pepper and fresh basil.