Preheat oven and roast cherry tomatoes.

Cook pasta according to instructions and transfer to a large resealable bag or container.

Blend the pesto according to instructions and toss with the cooked pasta.

Remove the pits, if needed, from the olives and then chop.

Add chopped olives and roasted cherry tomatoes to the container with the pasta and pesto.

These items should last for up to 5 days in the fridge, and 2 months in the freezer.

If frozen, thaw in the fridge overnight.

Reheat pasta in the microwave or in a pan over low heat, stirring often to prevent sticking to the bottom of the pan.

Preheat oven to 400*F.

Bring a pot of salted water to a boil and add the bucatini. Cook until al dente, drain, and set aside.

Spread the cherry tomatoes on a sheet pan and toss with a drizzle of olive oil and a big pinch of salt and a shower of freshly cracked pepper, to taste.

Place in the oven and roast 5-8 minutes, until wilted and beginning to brown.

Add the basil, parmesan cheese, and garlic to a blender or food processor.

Turn on “puree” and add the olive oil in a slow stream, pausing the blender occasionally to scrape down the sides and mix.

Blend the pesto until smooth, adding more olive oil slowly until it is creamy and combined.

Once the cherry tomatoes have roasted, add to the pot of drained bucatini.

Add the pesto to the pasta and toss until everything is combined.

Add the roasted cherry tomatoes and gently stir to mix.

Serve warm.