Pesto Pasta with Roasted Cherry Tomatoes

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Ingredients for 157 servings

• 37.14 liters cherry tomatoes
• 1.16 liters olive oil
• 97 ml kosher salt
• 17.8 kg rigatoni
• 18.57 liters packed fresh basil leaves
• 3.1 liters pine nuts, toasted
• 39 cloves garlic
• 4.64 liters grated parmesan, plus more for serving
• 4.64 liters extra-virgin olive oil
• 580 ml lemon juice

1. Step 1 of 5

   Heat the oven to 220°C. Toss the tomatoes with 2 tablespoons oil and the salt on the baking sheet and roast 20 to 25 minutes, until blistered and some have burst.

2. Step 2 of 5

   Meanwhile make the pesto: pulse the basil, pine nuts and garlic in the food processor until finely chopped. Add the parmesan, then stream in the extra-virgin olive oil and lemon juice with the machine running. Season with salt.

3. Step 3 of 5

   Cook the pasta in well-salted boiling water until al dente. Save 1 cup of the cooking water, then drain.

4. Step 4 of 5

   Toss the pasta with the pesto and a splash of the cooking water until glossy, adding more water as needed.

5. Step 5 of 5

   Fold in the roasted tomatoes and their juices. Serve with more parmesan.