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Blistered cherry tomato malfatti

While malfatti may translate to “roughly made”, these irregular little noodles are anything but a perfect match to the juicy, summery cherry tomatoes and the fresh, herbaceous basil pesto. This is pasta that screams summer!




  • 3 cups (710 ml) flour, plus extra if needed
  • 4 eggs
  • 8 egg yolks
  • 1 teaspoon (5ml) salt
  • 2 tablespoons (30ml) olive oil


  • 4 cloves garlic
  • 1/4 cup (60ml) pine nuts, toasted
  • 2 cups basil (2 bunches)
  • 1/2 cup (120ml) finely grated parmesan cheese
  • 1/4 cup (60ml) finely grated pecorino cheese
  • 1/2 cup. (120ml) olive oil
  • Salt, to season

Blistered Tomatoes

  • 2 pounds (907g) cherry tomatoes, mixed colours
  • 3 tablespoons (45ml) olive oil
  • Salt and black pepper. to season
  • 1 lemon, juiced


  • Parmesan cheese



  1. On a clean work surface, pour flour into a mound.
  2. Make a well in the middle and add salt, oil, eggs, and yolks.
  3. Using a fork, whisk the eggs and slowly incorporate the flour until a wet sticky dough forms.
  4. Knead for five minutes. Wrap in plastic and refrigerate for 30 minutes.
  5. Cut dough into quarters. One-piece at a time, use a rolling pin to roll into a thin sheet. Cut the sheet with a sharp knife into long one-inch (two and a half centimetres) wide, ribbons.
  6. Transfer to a baking sheet and sprinkle with more flour.


  1. In a food processor, combine the garlic, pine nuts, basil, parmesan, pecorino, and season with salt. Pulse until chopped.
  2. While processing, slowly streams in the olive oil until paste forms.

Blistered Tomatoes

  1. Toss tomatoes with oil, salt, and pepper and reserve.


  1. Bring a large pot of salted water to a boil and preheat a cast iron pan until very hot.
  2. Cook the pasta for three minutes, until al dente.
  3. While the pasta is cooking, add cherry tomatoes to the very hot cast iron pan.
  4. Allow tomatoes to char and blister, for around 20 to 30 seconds, then remove from the pan.
  5. Spritz with the lemon juice.
  6. Drain the pasta and transfer to a bowl, add the pesto and toss to combine.
  7. Transfer to a serving dish and cover with the blistered cherry tomatoes.
  8. Garnish with parmesan cheese.
  9. Serve immediately. Enjoy!