I am a big fan of getting the most out of anywhere I am cooking. If I am roasting something in the oven and have some extra room, I will roast some garlic. I also do this when I boil water for pasta, sometimes I use my slotted spoon or tongs to remove the pasta and then blanch vegetables in the same water. The same goes for the grill. I was making Herbed Grilled Chicken with blue cheese, and I knew I wanted to make something else on the grill for my dinner. I decided that roasted tomatoes with garlic oil would fit the bill! They really picked up the smokiness from the grill and tasted delicious in my pasta.

Cheesy Pesto Pasta with Roasted Tomatoes
1/2 pint of grape tomatoes
2 whole cloves of garlic-peeled
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt
cracked black pepper

1 pound short pasta
3 tablespoons pesto
2 tablespoons ricotta cheese
1/2 teaspoon kosher salt
1/4 cup grated parmesan cheese

To roast the tomatoes, lay out a piece of aluminum foil that you will be able to fold easily. Place grape tomatoes in center of the aluminum foil, along with the two garlic cloves, olive oil, salt and cracked pepper to your liking. Pull the ends of the foil up and crease along the top to make a package. Be sure to pinch the sides of the package and fold up as well so that oil doesn’t escape. Put foil package on a preheated grill (at least 350 degrees). Roast 7-8 minutes. Once you take it off the grill, remove the garlic cloves and set aside.

While tomatoes are roasting, boil your pasta according to the package directions. Drain Pasta (reserve about 1/4 cup of pasta water).Return pasta to pan and add the pesto, ricotta cheese, 1/2 teaspoon salt, roasted tomatoes and oil from foil package and 1/4 cup grated parmesan cheese. Thin with pasta water as necessary. Season with additional salt, pepper and pesto to taste.