125g tomatoes on the vine
2 tbsp PnP Extra Virgin Olive Oil
1 tbsp PnP Crushed Garlic
1 PnP Chicken Flavoured Stock Cube
750ml warm water
250g PnP Cherry Tomatoes
Handful PnP Basil
350g PnP Penne Rigate Pasta
½ cup PnP Basil Pesto
100g soft mozzarella, torn into pieces
- Heat the oven to 200°C. Place the tomatoes on the vine on a roasting tray, drizzle with olive oil and season with salt and ground black pepper. Roast for 15 minutes or until blistered.
- Heat the olive oil in a large pot over a medium-high heat; fry the garlic until softened.
- Add the warm water and stock to the pot, stir until dissolved, then mix in the cherry tomatoes, basil and pasta. Season with salt and freshly ground black pepper. Cook for 10 minutes, or until the liquid is absorbed and the pasta is al dente.
- Remove from the heat and stir through the pesto and mozzarella. Top with the roasted tomatoes.