2 pounds Campari tomatoes ~ halved
Sea salt and freshly ground black pepper
2 cloves of garlic ~ minced
Extra virgin Greek olive oil
1 pound linguine
1 cup Lemon Basil Pesto (see recipe below)
6 ounces fresh baby (Bocconcini) mozzarella

Fresh basil leaves for garnish

Lemon Basil Pesto

3 cloves garlic
½ cup toasted pine nuts
2/3 cup grated Parmesan cheese
3 cups loosely packed basil
Zest and juice of 1 lemon
½ teaspoon Calabrian chili paste
2/3 cup extra virgin olive oil
Sea salt to taste

Heat the oven to 450° and arrange the rack in the middle of the oven.

In a large bowl, toss tomatoes with sea salt freshly cracked black pepper, garlic and olive oil and transfer to a parchment lined rimmed baking sheet. Bake in the preheated oven for 25 minutes or until the tomatoes begin to collapse and develop some char.

While the tomatoes are roasting, cook the linguine in salted boiling water according to package directions (al dente) and reserve ½ cup of the pasta water before draining.

Transfer the hot pasta to a large shallow serving bowl and add the pesto to toss and coat. Add as much of the pasta water as necessary to help mix and coat the pasta evenly. Season to taste with sea salt and black pepper.

Add the roasted tomatoes and mozzarella to the pasta and toss to combine garnish with fresh basil and serve immediately.