Are you craving a pasta dish that’s bursting with flavor and super easy to make?
Look no further than this pesto pasta with roasted tomatoes!
The rich, herbaceous pesto combined with sweet, caramelized roasted tomatoes creates a truly irresistible dish.
Perfect for a quick weeknight meal or a weekend gathering, this pasta recipe is as simple as it is delicious.
Let’s dive into the steps to make this satisfying, fresh, and vibrant dish!
Ingredients for Pesto Pasta with Roasted Tomatoes
Before we get into the cooking process, let’s gather everything you’ll need for this incredible dish. Here’s the list of ingredients:
- Fresh Basil: Essential for making the pesto, fresh basil brings a fragrant and zesty flavor to the dish.
- Pine Nuts: These lend a rich, slightly buttery flavor to the pesto. You can swap them for walnuts or cashews for a variation.
- Garlic: Adds depth to the pesto and roasted tomatoes.
- Parmesan Cheese: Freshly grated for the best flavor.
- Olive Oil: A good quality olive oil is key for both the pesto and roasting the tomatoes.
- Cherry Tomatoes: The star of the roasted part of the dish, offering a burst of sweetness.
- Pasta (Spaghetti, Penne, or Linguine): Pick your favorite type of pasta to pair with this flavorful pesto.
- Salt and Pepper: To season the tomatoes and pesto to perfection.
You can easily swap out some ingredients for personal preferences—for instance, use vegan Parmesan or gluten-free pasta to fit dietary needs!
How to Roast Tomatoes to Perfection
Roasting tomatoes transforms their flavor, turning them into sweet, juicy little bursts of goodness. Here’s how to roast them to perfection:
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Tomatoes: Slice the cherry tomatoes in half and toss them with a bit of olive oil, salt, and pepper. You can also add garlic cloves for extra flavor!
- Roast the Tomatoes: Spread them evenly on a baking sheet, cut side up, and roast for about 20-25 minutes. The tomatoes should be soft and caramelized with some crispy edges.
- Optional Add-Ons: For a deeper flavor, drizzle some balsamic glaze over the tomatoes before serving. You can also sprinkle some fresh herbs like thyme or rosemary for an aromatic touch.
As the tomatoes roast, the natural sweetness intensifies, creating the perfect balance with the fresh, vibrant pesto!
Making the Perfect Homemade Pesto
Now it’s time to make the pesto. If you’ve never made pesto at home before, you’re in for a treat! Here’s how to make a classic pesto that will take your pasta to the next level:
- Blend the Ingredients: In a food processor, combine 2 cups of fresh basil, 1/2 cup of pine nuts (or substitute with walnuts), 1 garlic clove, and 1/2 cup of Parmesan cheese.
- Add Olive Oil: With the food processor running, slowly stream in about 1/2 cup of olive oil. Continue processing until everything is well blended and smooth.
- Adjust the Seasoning: Taste the pesto and add salt, pepper, or more Parmesan if desired. For a smoother pesto, you can add a little more olive oil to reach your preferred consistency.
Homemade pesto is always the best, but if you’re in a pinch, you can use store-bought pesto—just make sure to choose a high-quality brand to get that fresh, rich taste!
Cooking and Combining the Pasta
The pasta is the perfect base for this flavorful combination. Here’s how to cook and combine everything:
- Cook the Pasta: Bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente. Make sure to reserve 1/2 cup of pasta water to help the pesto sauce later.
- Combine the Pasta and Pesto: Once the pasta is cooked, drain it and return it to the pot. Add your freshly made pesto to the pasta and toss to coat, using the reserved pasta water if needed to help distribute the pesto evenly.
- Add the Roasted Tomatoes: Once the pesto is perfectly mixed in, gently fold in the roasted tomatoes, making sure not to break them apart too much.
Now you’re ready for the next step—serving up this gorgeous plate of pesto pasta with roasted tomatoes!
Serving and Garnishing Suggestions
Presentation is key when serving this vibrant pasta dish! Here are a few ideas to make it even more delicious:
- Garnish with Fresh Basil: A few fresh basil leaves will add a burst of color and a touch of extra flavor.
- Add Parmesan Shavings: A few curls of freshly grated Parmesan on top will make this dish look as good as it tastes.
- Toast Some Pine Nuts: For added texture, toast some extra pine nuts and sprinkle them over the top.
- Pair with a Side Salad or Garlic Bread: Serve your pesto pasta with a crisp green salad, or some crunchy garlic bread for a more filling meal. You can find our salad recipes here.
For wine lovers, a crisp white wine like Sauvignon Blanc pairs wonderfully with the fresh flavors of this dish!
Tips for Storing and Reheating Leftovers
Got leftovers? Don’t worry, pesto pasta with roasted tomatoes tastes just as good the next day. Here’s how to store and reheat it:
- Storing Leftovers: Place the leftover pasta in an airtight container and store in the fridge for up to 3 days.
- Reheating Tips: Reheat the pasta in a skillet over medium heat, adding a small splash of olive oil or pasta water to keep it moist. Alternatively, you can microwave it in short bursts, stirring in between.
- Transform Leftovers: Use leftovers to make a pasta salad by chilling it and adding fresh veggies, or turn it into a frittata by beating some eggs and mixing them with the pasta before cooking in a skillet.
Pesto Pasta with Roasted Tomatoes
Ingredients
- 12 oz 340g pasta (rigatoni, or other)
- 2 cups fresh basil for pesto
- ½ cup about 60g pine nuts (or walnuts/cashews)
- 1 clove garlic for pesto
- ½ cup about 45g Parmesan cheese (freshly grated)
- ½ cup 120ml olive oil (for pesto)
- 1 tbsp 15ml olive oil (for roasting tomatoes)
- 2 cups about 250g cherry tomatoes (halved)
- To taste salt
- To taste pepper
- 2 cloves garlic for roasting tomatoes, optional
Instructions
Roast the Tomatoes:
- Preheat your oven to 400°F (200°C).
- Slice the cherry tomatoes in half and place them on a baking sheet.
- Drizzle the tomatoes with 1 tbsp olive oil, then season with salt and pepper. Optionally, add 2 whole garlic cloves for more flavor.
- Roast in the oven for 20-25 minutes until the tomatoes are soft and caramelized.
Prepare the Pesto:
- While the tomatoes are roasting, make the pesto. In a food processor, combine the fresh basil, pine nuts, garlic clove, and Parmesan cheese.
- Gradually add the olive oil while blending until the pesto reaches a smooth consistency.
- Taste and adjust seasoning with salt, pepper, or additional cheese if desired.
Cook the Pasta:
- Bring a large pot of salted water to a boil and cook your pasta according to the package directions (typically 8-10 minutes for al dente).
- Once cooked, reserve 1/2 cup of pasta water, then drain the pasta.
Combine the Pasta and Pesto:
- Return the pasta to the pot and immediately toss with the freshly made pesto. Add the reserved pasta water as needed to help coat the pasta evenly with the pesto.
Add the Roasted Tomatoes:
- Gently fold the roasted tomatoes into the pesto-coated pasta. Be careful not to break them apart too much.
Serve and Garnish:
- Serve the pesto pasta in individual bowls, garnishing with fresh basil leaves, extra grated Parmesan, and toasted pine nuts if desired.
- Enjoy with a side salad or garlic bread for a complete meal!