Preheat oven to 400 degrees.

 Note: I use a cast iron skillet for roasting the tomatoes, but if you don’t have one then you can use a baking sheet! Arrange your tomatoes in the pan (or sheet) and drizzle liberally with extra virgin olive oil. Season with some kosher salt and black pepper. Roast for 15 to 20 minutes, or until the tomatoes are soft.

 In the meantime, boil a pot of salted water. When boiling, cook the pasta according to the directions on the bag (3 minutes). Drain and immediately stir in the pesto. The amount of pesto is totally up to you, I used about half of the jar. I also like to add a little pinch of kosher salt and some freshly grated parmesan cheese.

Add tomatoes to the dish and serve!