This dish was unexpectedly rich and flavorful. On first glance, you might expect a toned down flavor profile, but wait till you taste your first bite! Boil a large pot of water and add lots of salt then your mini-penne to cook roughly 9-10 minutes. Meanwhile, take out a food processor…
…and add in some home-made oven roasted tomatoes that are still a bit moist. I flavored our tomatoes with salt, olive oil and some dried oregano. I also added some toasted Italian pine nuts, freshly grated parmesan cheese and some of the olive oil we used to store the tomatoes in. Add a bit of salt (not too much as the cheese can be salty) and lots of cracked black pepper. If you had some garlic confit or slow-cooked garlic that would work well here as well. Blitz this all until it has a classic pesto texture. This one is a bit thick, but don’t fret, you can thin it later when mixing with the pasta.
When the pasta is cooked, drain it, saving some of the pasta water, and toss it with the tomato pesto adding some pasta water if it looks like it needs it. Add some grated cheese and chopped Italian parsley and serve hot. The rich pesto finds its way in to the holes of the pasta and this makes for a delicious pasta that is so incredibly easy to make.