Ingredients

The following ingredients have 4 Servings
  • 9oz (250g) cherry tomatoes
  • 3 cloves garlic (minced)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon red chili flakes
  • 1½ cups 180 grams uncooked short pasta (I used penne)
  • 3oz 80 grams baby spinach leaves
  • 3 tablespoons basil pesto (add more if needed)
  • 5oz (125g) fresh mozzarella ball (sliced or torn)
  • fresh basil leaves (for serving)

Instruction

  • Preheat oven to 375°F (190°C). Cook the pasta according to package directions.
  • In a deep baking dish, add the cherry tomatoes, minced garlic drizzle with olive oil and season with salt and pepper. Roast for 7-8 minutes or until the tomatoes start to pop (collapse).
  • Drain the pasta, and add it to the baking dish along with the baby spinach leaves and pesto. Toss to combine and bake for 3 more minutes.
  • Arrange the torn mozzarella cheese on top, and bake for 3 more minutes or until the cheese is just melted. Remove from oven, season with more cracked black pepper and chili flakes, fresh basil leaves and serve.