For the Roasted Tomatoes:

1. In a large skillet with a tight fitting lid, heat oil over medium-high heat.
2. Add the tomatoes and water then quickly cover the pan. Cook for 5-8 minutes, shaking the pan occasionally, or until the tomatoes burst and have released some of the juices. (Be careful to reduce heat slightly if tomatoes start burning or sticking the bottom of the pan.)
3. Remove from heat and let cool for 5 minutes. (Set skillet pan aside for use later on.)

For the pasta:

1. While the tomatoes are cooking and cooling, boil a pot of water and cook the pasta noodles according the package directions.

For the Pesto Sauce:

1. While the pasta is cooking, make the pesto sauce.
2. Add the slightly cooled tomatoes, garlic, parsley, basil, walnuts, oil, cheese (or nutritional yeast) salt and pepper to a food processor. Process until mostly smooth, scraping the sides of the bowl if needed. Season with additional salt and pepper if needed. This yields about 11/2 – 2 cups of pesto sauce.

Putting it all together:

1. Transfer the pesto sauce to the skillet pan used earlier. Gently heat the tomato pesto over low heat.
2. Stir about 1/4 cup of starchy cooking liquid from the pasta pot into the pesto sauce.
3. Drain the pasta and rinse with cold water if necessary. (If you are using brown rice pasta, rinsing is definitely necessary.)
4. Add the pasta to the pesto sauce and toss to combine and evenly coat each noodle.
5. Serve the pasta immediately garnished with extra cheese and basil.