Campanelle with Basil Pesto & Sauteed Tomatoes

This pasta was SUPER easy and was really good! This is a good recipe to have in your back pocket for when you need dinner on the table in a hurry. We all liked this one!

rating: 9

Campanelle with Basil Pesto & Sauteed Tomatoes


1 qt. cherry tomatoes
3 Tbsp. olive oil
1 tsp. kosher salt
1/4 tsp. cracked black pepper
4 cups packed fresh basil leaves
5 cloves garlic
1/2 cup toasted pine nuts (place pine nuts in a frying pan and toast for 2-3 minutes until slightly browned and aromatic)
1 1/3 cup olive oil
Kosher salt and cracked black pepper, to taste
1 cup freshly grated Romano cheese
1 lb. Campanelle pasta
1/2 lb. fresh mozzarella


Sauteed Cherry Tomatoes:

Place 1 qt. of cherry tomatoes in a single layer in a saute pan.
Add the olive oil, salt and pepper to the tomatoes and mix until fully covered.
Saute for 5 – 7 minutes, tossing occasionally until the tomatoes crack open and lose their firmness.

Basil Pesto:
Combine the basil, garlic, and toasted pine nuts in a food processor and pulse until coarsely chopped.
Add the olive oil and process until fully incorporated and smooth.
Season with salt and pepper.
Transfer to a serving bowl and mix in the Romano cheese.


Bring 4 quarts of salted water to a boil. Cook pasta until al dente, about 9 minutes.
Combine pasta, tomatoes, 1 cup of pesto and 1/2 lb. of mozzarella pieces in a large pasta dish and serve.


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