Roasted Tomato Pesto Pasta with Dried, Salted Beef Strips

Toss the cherry tomatoes with salt and pepper and roast in the oven at 200°C for 10 minutes.

Cook the spaghetti in boiling salted water until al dente.

Blend the roasted tomatoes with the heavy cream, Parmesan cheese, and basil in a blender until smooth.

Pan-fry the dried, salted beef in a skillet with a drizzle of oil until golden brown.

Toss the tomato cream sauce with the cooked spaghetti and the pan-fried dried, salted beef.