Step 1

In a baking dish, toss the cherry tomatoes, balsamic vinegar, olive oil, and salt and pepper. Roast at 400 for about 20 minutes, or until bursting.

Step 2

Meanwhile, cook the pasta according to package instructions, el dente. Reserve some of the pasta water.

Step 3

Toss the cooked pasta with the pesto, adding a little pasta water to create a creamy sauce that coats the pasta well. Top with those bursting balsamic tomatoes.

Step 4

Drizzle on some good, rich balsamic (or a balsamic glaze) and a hit of parmesan. Garnish with fresh basil leaves, if desired.