15 garlic cloves, peeled (about 1 head)
1/2 cup olive oil
1 ½ pounds cherry tomatoes
Salt and freshly ground black pepper
1/4 cup grated parmesan cheese
1 cup packed basil leaves (extra for garnish)
1 pound fettuccine
1/4 cup pine nuts, toasted
¾ pound fresh mozzarella, cubed
½ cup greek pitted olives, cut in half
1 cup cherry tomatoes, cut in half
Preheat oven to 375 degrees F.
Place garlic cloves in a single layer in a small baking dish and drizzle with olive oil to coat them, cover with foil, and bake 45 minutes, until golden brown and fork-tender. In another baking pan, toss tomatoes with enough oil to coat and lightly season with salt and pepper and roast at same temperature until tomatoes blister—about 25 minutes.
In a blender or food processor, add the roasted tomatoes, roasted garlic, parmesan, ½ the pine nuts, and basil. Pulse until combined. Drizzle in ¼ cup olive oil while machine is still running. Set aside. Meanwhile, bring a large pot of salted water to a boil over medium heat. Add the linguine and cook for 10 minutes. Strain and mix with enough pesto to coat (or however much you like). Toss with halved cherry tomatoes, olives, mozzarella cheese, basil, and pine nuts. Serve as a main dish!