Balsamic Blistered Tomato Pasta

For the roasted cherry tomato recipe: Preheat the oven to 400°F and line a baking sheet with parchment paper. Rinse and dry the cherry tomatoes. Cut in halves. Then place on the baking sheet. Drizzle the olive oil and balsamic vinegar over the top of the tomatoes. Sprinkle the minced garlic, fresh thyme leaves, and sugar over the tomatoes. Gently toss to coat. Roast in the oven for 20 minutes, until the tomatoes are very wilted, and the pan juices have started to thicken.

For the cherry tomato pasta: Cook the pasta according to the package instructions. Drain and reserve 1/2 cup of pasta water. Once the roasted cherry tomatoes come out of the oven, place the cooked pasta in a large bowl. Add the pesto and then pour the cherry tomatoes and juices over the top then add the fresh basil and Parmesan cheese. Toss to coat the pasta in the sauce. If needed, toss in 1/4 cup to 1/2 cup pasta water to loosen up the sauce. Serve and enjoy!