Fregola Sarda Pasta with Tomatoes

Ingredients

• 2 cups cherry tomatoes, halved
• 3 garlic cloves, unpeeled
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 tablespoon plus 1 tsp extra-virgin olive oil, divided
• 7 ounces fregola sarda pasta
• 1 tablespoon pine nuts
• 3/4 cup packed fresh basil
• 1 tablespoon freshly grated Parmesan cheese
• 1/3 cup black olives, pitted and coarsely chopped
• 3 ounces goat cheese, crumbled
• Fresh oregano, for garnish (optional)

Preparation

1. 1. Preheat oven to 375°. In a roasting pan, toss tomatoes with garlic, sugar, dried oregano, a pinch each salt and pepper, and 1 tsp olive oil. Roast 25 minutes, until tomatoes begin to caramelize.
2. 2. Meanwhile, cook fregola sarda as package directs.
3. 3. Squeeze roasted garlic from skin; pulse in food processor with pine nuts, basil, a pinch each salt and pepper, and remaining 1 TBSP olive oil. Add Parmesan; pulse to combine.
4. 4. In a bowl, combine fregola sarda, tomatoes, olives, goat cheese, and pesto. Scatter fresh oregano leaves on top, if desired.