Pesto Pasta with Roasted Tomatoes
This Pesto Pasta with Roasted Tomatoes combines fresh, herby pesto with sweet, caramelized roasted tomatoes and al dente pasta. It’s a quick, easy, and flavorful dish that’s perfect for a busy weeknight or a leisurely weekend dinner.Whether you’re making it for your family or hosting guests, this dish is sure to impress with its bold flavors and simple ingredients.
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!