Roast the tomatoes

• Preheat the oven to 200 °C.
• Spread the cherry tomatoes in a baking dish, drizzle with olive oil and season with salt and pepper.
• Roast until soft and slightly blistered.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Warm the pesto

• Gently heat the olive oil in a pan and soften the garlic.
• Stir in the pesto and a splash of pasta water to loosen it.

Combine and serve

• Toss the drained pasta with the pesto sauce.
• Add the roasted tomatoes and fresh basil leaves.
• Season to taste and serve immediately.