Mediterranean Pasta Bowl

Preheat the oven to 200 °C (top and bottom heat). Wash the cherry tomatoes, cut them in half, and place them cut-side up in a baking dish. Season with sugar, salt, pepper, lemon balm, and Mediterranean cooking olive oil. Bake the tomatoes for 30 minutes, basting them with the juices that form every 10 minutes.

Meanwhile, cook the pasta in plenty of salted water for 9–10 minutes, according to the package directions, until al dente. Drain and toss immediately with two-thirds of the pesto rosso.

Wash the arugula and set out the olives and mini mozzarella balls. Divide the pasta among bowls and top with the oven-roasted tomatoes, olives, arugula, and mozzarella. Serve the remaining pesto on the side as a dip and garnish with fresh basil, if desired.