Tagliatelle with roasted tomatoes and basil pesto

By Mary Devinat
October 29, 2015
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Serves: 4

  • tagliatelle
  • 8 beautiful tomatoes
  • 2 bunches basil
  • 6 garlic cloves
  • olive oil
  • salt and pepper
  1. Cut the tomatoes into quarters. Place on a baking sheet lined with baking paper and garlic. Brush the tomatoes with a little olive oil with a brush and salt.
  2. Cook for about 20-25 minutes in an oven at 200 ° C. Put the roasted tomatoes (keep some quarters aside to add them to the dish, it brings a little texture), garlic and basil in a food processor. Chop a few seconds and add the olive oil, about 5 tbsp. Salt and pepper. Cook your pasta and voila!

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