Smashed Tomato Pasta

This filling pasta only needs five ingredients, including Roma tomatoes and pre-made pesto, and features the greatest tastes of the Italian cuisine. The simplest leisurely summer dinner is this one.

Ingredients :

• 2 1/4 lbs. Roma (also known as plum) tomatoes

• 1 1/2 teaspoons of kosher salt in addition to more salt for the pasta water

• Extra virgin olive oil, 1/4 cup

• 1/4 cup basil pesto, either homemade or purchased; add more to taste

• dried fusilli pasta, 1 pound

• To distribute among the guests at the table, 1/3 cup freshly grated Parmesan cheese

STEPS :

     1. Preheat the oven to 350°F :

     2. Tomato roasting :

The tomatoes should be split lengthwise. Put them in a 9x13-inch baking dish cut-side up. Olive oil and salt are drizzled over the tomatoes.

Depending on the size and maturity of the tomatoes, roast them for approximately an hour, or until they are juicy and soft enough to yield relatively easily when pressed with a fork.

     3. Prepare the pasta :

Set a sizable pot of water over high heat when the tomatoes are almost done, and season it with sea salt to taste. Following the directions on the package, bring it to a boil and cook the pasta until it's al dente. In a colander in the sink, thoroughly drain.

     4. Toss the pasta with the crushed tomatoes :

While the tomatoes are still in the baking pan, mash them with a fork to create a chunky sauce. Stir the pesto into the sauce after adding it. Alternatively, you could purée the tomatoes and pesto in a blender; the sauce would be creamier this way. If additional salt or pesto is required, taste and adjust.

Combine the sauce and cooked pasta in a pot or a sizable serving bowl. With freshly grated Parmesan cheese, serve right away.

Pasta leftovers can be stored in the fridge for up to three days when covered. If necessary, reheat in the microwave or over a low flame while adding a little water.

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