Method
Preheat oven to 180°C.
Line a baking tray with baking paper, place bunches of tomatoes on the paper, drizzle with olive oil and sprinkle with sea salt flakes. Place in oven and cook for approximately 15 minutes or till tomatoes are blistered and golden.
Place a large pot of salted water on heat, bring to the boil, add pasta and cook as per packet directions.
Drain and mix prepared almond basil pesto through the hot pasta, serve with blistered cherry tomatoes on the side, grated pecorino, black pepper and basil leaves.