Preheat the oven to 180°C.
In a bowl, add tomatoes, garlic, chilli and good splash of olive oil. Toss together. Season with salt & pepper.
Place tomatoes onto a tray and bake for 10 minutes or until soft.

Cook pasta according to packet directions.

In a food processor, add tomatoes, cashews, 1 cup of basil, parmesan and enough oil to blend together.
Add salt and pepper to taste.

Heat pesto in a pan on medium heat and once pasta is cooked, strain and add to pan.
Toss pasta through pesto and serve with torn basil over the top.

Substitute pasta shapes: Rigatoni