16 small vine tomatoes
300 grams linguine or other thin pasta
1/3 cup basil pesto (purchased or use our recipe to make your own)
3 tablespoons pine nuts, roasted
16 large black olives, halved and pitted
1 container bocconcini or mozzarella in whey, drained (I used Clevedon Valley Buffalo)
Parmesan for grating
zest of 1 lemon
fresh basil leaves
sea salt and freshly ground pepper
Preheat the oven to 180˚C.
Place the tomatoes on a lined baking tray and drizzle with a little olive oil, salt and pepper.
Roast for 5-7 minutes until the skins are just starting to split. Cool.
Cook the pasta in a large saucepan of boiling, well salted water until al dente. Take out ½ a cup of the cooking water and set aside then drain the pasta. Tip the pasta back into the saucepan and stir in the pesto and enough of the reserved cooking water to make a thin sauce that just coats each strand of pasta.
Stir through the pine nuts and olives.
To serve: Divide the pasta between warm shallow bowls. Break the bocconcini or mozzarella into pieces and scatter over the pasta. Top each serving with 4 roasted tomatoes, a generous grating of Parmesan, the lemon zest, basil and a little salt and pepper. Serve immediately.