Grease a baking sheet with olive oil. Cut the cherry tomatoes in half and place them cut-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes until tender and slightly browned.

Cook the pasta according to package instructions until al dente.

Reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.

In a large bowl, mix together the minced garlic, basil pesto, and half of the grated Parmesan cheese.

Add the hot pasta to the bowl with the pesto mixture. Toss until the pasta is coated in the sauce. If the sauce is too thick, add a small amount of the reserved pasta cooking water until it reaches the desired consistency.

Add the roasted cherry tomatoes to the pasta and toss to combine.

Serve the pesto pasta with the remaining Parmesan cheese on top. Enjoy!