100g Lombardi Capuliato Di Pomodori Secchi
2 tablespoons pesto
300g casarecce, or pasta of your choice
fresh cherry tomatoes
1 mozzarella di bufala
1/4 teaspoon dried chili flakes
To roast the cherry tomatoes, place them in a dish, drizzle with olive oil, season, and roast in the oven at 180C for about 20 minutes, or until they turn golden and burst.
Cook the pasta as per packet instructions. Put the pasta back in the saucepan, and add the Lombardi Capuliato Di Pomodori Secchi, pesto, fresh basil, chili flakes, olive oil, and seasoning. Top with mozzarella di bufala, the roasted cherry tomatoes, and more fresh basil.