Roasted Tomatoes Pesto Pasta: A 30-Minute Weeknight Dinner

Roasted Tomatoes Pesto Pasta is the kind of recipe that makes you look like a gourmet chef without the stress—perfect for busy American families who want restaurant-quality flavor on a Tuesday night. The sweet, caramelized cherry tomatoes burst with juice, mingling with vibrant homemade basil pesto to create a sauce so addictive, you’ll be scraping the bowl.

I first made this dish on a frantic Wednesday when my in-laws surprised us with a visit, and it’s been my secret weapon ever since. The best part? While the tomatoes roast, you can make the pesto and boil the pasta—dinner’s on the table in 30 minutes flat. Whether you’re feeding picky kids or hosting a summer potluck, this Italian-American mashup delivers every single time.

Why You’ll Love This Recipe

• Incredibly Fast: From start to finish in 30 minutes, making it perfect for hectic weeknights
• One-Pan Roasting: Minimal cleanup means more time with family
• Versatile & Crowd-Pleasing: Vegetarian-friendly, easily adaptable for vegan or gluten-free diets
• Budget-Friendly: Uses simple, affordable ingredients you can find at any American grocery store
• Make-Ahead Magic: Pesto and roasted tomatoes can be prepped days in advance
• Kid-Approved: Even veggie-skeptical children love the sweet roasted tomatoes
• Fresh & Flavorful: Tastes like summer in a bowl, no matter the season

Equipment Needed

• Large rimmed baking sheet
• Food processor or high-powered blender
• Large pot (for boiling pasta)
• Colander
• Large mixing bowl or serving bowl
• Measuring cups and spoons
• Wooden spoon or pasta tongs
• Chef’s knife and cutting board

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Ingredients You’ll Need

Roasted Tomatoes

• 1½–2 pounds cherry or grape tomatoes
• 2–3 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1–2 teaspoons minced garlic (optional but recommended)
• Pinch of red pepper flakes (optional, for heat)

Pesto Sauce

• 2 cups fresh basil leaves, packed (about 2–3 bunches)
• ⅓–½ cup grated Parmesan cheese (Pecorino Romano works too)
• ⅓ cup pine nuts (walnuts or almonds are great substitutes)
• 1–2 cloves garlic
• ½ cup olive oil, plus more as needed
• Salt and black pepper, to taste
• Lemon zest and juice from ½ lemon (optional, for brightness)

Pasta

• 12–16 ounces pasta (penne, fusilli, rigatoni, or bowtie work beautifully)
• 1 tablespoon salt for pasta water

Optional Toppings

• Extra grated Parmesan cheese
• Fresh basil leaves, torn
• Toasted pine nuts or walnuts
• Crushed red pepper flakes
• High-quality extra virgin olive oil for drizzling

Ingredient Notes

• Tomatoes: Cherry and grape tomatoes work best because they roast quickly and have concentrated sweetness. In summer, use farmers market tomatoes for peak flavor. Out of season, organic tomatoes from Trader Joe’s or Whole Foods tend to have better taste.
• Basil: Look for bright green, fragrant basil without dark spots. Conventional basil is fine, but organic has superior flavor. Store with stems in water like a bouquet to keep fresh.
• Parmesan: Splurge on real Parmigiano-Reggiano if possible—the pre-grated stuff in the green can doesn’t compare. For a vegan version, use nutritional yeast (about ¼ cup).
• Pine Nuts: These can be pricey! Walnuts or almonds are budget-friendly swaps that still taste amazing. Toast them first for extra depth.
• Pasta: Short, ridged pasta shapes like penne rigate or rigatoni grab the pesto and tomato juices best. For gluten-free, Barilla or Banza chickpea pasta work wonderfully.
• Olive Oil: Use a mild, fruity extra virgin olive oil for the pesto—not a super peppery or bitter one, as it’ll overpower the basil.

Step-by-Step Instructions

Step 1: Preheat and Prep Your Tomatoes

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup. Rinse your cherry or grape tomatoes and pat them completely dry with a clean kitchen towel. Spread the tomatoes in a single layer on the baking sheet, making sure they’re not crowded (use two pans if needed).

Step 2: Season and Roast the Tomatoes

Drizzle the tomatoes generously with 2–3 tablespoons of olive oil, then sprinkle evenly with ½ teaspoon salt and ¼ teaspoon black pepper. If using, scatter the minced garlic and red pepper flakes over the top.

Gently toss everything with your hands to coat evenly. Roast in the preheated oven for 18–22 minutes, until the tomatoes are soft, blistered, and releasing their juices—some will burst, which is perfect! Remove from the oven and set aside.

Step 3: Make the Fresh Basil Pesto

While the tomatoes roast, make your pesto. Add the basil leaves, Parmesan cheese, pine nuts (or walnuts), and garlic cloves to your food processor. Pulse 8–10 times to break down the ingredients into a coarse mixture.

With the processor running, slowly drizzle in the olive oil through the feed tube until the pesto reaches a smooth, creamy consistency. Stop and scrape down the sides as needed. Taste and season generously with salt and black pepper, and add lemon zest and juice if you want extra brightness.

Step 4: Cook the Pasta to Al Dente Perfection

Bring a large pot of water to a rolling boil (use about 4–6 quarts of water). Add 1 tablespoon of salt—it should taste like the ocean. Add your pasta and cook according to the package directions until al dente (usually 8–11 minutes, depending on shape).

Before draining, use a measuring cup to scoop out ½ cup of the starchy pasta cooking water and set it aside. Drain the pasta in a colander, but don’t rinse it—that starch helps the sauce stick!

Step 5: Combine the Pasta, Pesto, and Roasted Tomatoes

Return the drained pasta to the warm pot (off heat) or transfer it to a large serving bowl. Add all of the pesto and toss vigorously with tongs or a wooden spoon until every piece of pasta is coated in that vibrant green sauce.

Gently fold in the roasted tomatoes along with all their delicious pan juices—be careful not to break them up too much; you want some whole bursts of tomato in every bite. If the pasta seems dry or thick, add the reserved pasta water 1–2 tablespoons at a time until it reaches a silky, glossy consistency.

Step 6: Garnish and Serve

Transfer to serving bowls and finish with your favorite toppings: a generous shower of freshly grated Parmesan, torn basil leaves, toasted pine nuts, a pinch of red pepper flakes, and a drizzle of your best olive oil.

Pro Tips & Cooking Hacks

• Double-Batch the Pesto: Pesto freezes beautifully! Make extra, pour into ice cube trays, freeze, then pop out and store in freezer bags for up to 3 months. Instant flavor bomb for future meals.
• Don’t Skip the Pasta Water: That starchy liquid is liquid gold—it helps emulsify the pesto and creates a silky sauce that clings to every noodle.
• Roast Tomatoes in Advance: Make a big batch on Sunday and store in the fridge for up to 5 days. They’re great on everything from eggs to pizza to grain bowls.
• Toast Those Nuts: Whether using pine nuts, walnuts, or almonds, toast them in a dry skillet for 3–4 minutes before making pesto. It amplifies the nutty flavor tenfold.
• Use a High-Powered Blender for Silky Pesto: A Vitamix or Ninja makes ultra-smooth pesto. If using a regular blender, you may need to stop and scrape down the sides more often.
• Add Pesto to Warm (Not Hot) Pasta: If the pasta is too hot, the pesto can turn brown and lose its vibrant color. Let it cool for 1–2 minutes after draining.
• Customize Your Heat Level: Love spice? Add more red pepper flakes to the roasted tomatoes or a fresh jalapeño to the pesto.
• Save Those Tomato Juices: The liquid that pools on the baking sheet is pure flavor—scrape every last drop into your pasta!

Tips & Variations

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce, so add a splash of olive oil or pasta water when reheating.
• Make-Ahead: Roast tomatoes up to 5 days ahead; make pesto up to 3 days ahead (store with a thin layer of olive oil on top to prevent browning). Cook pasta fresh for best texture.
• Gluten-Free: Use your favorite gluten-free pasta brand like Barilla, Banza chickpea pasta, or Jovial brown rice pasta.
• Vegan: Replace Parmesan with ¼ cup nutritional yeast plus an extra pinch of salt. The pesto will be just as flavorful!
• Protein Add-Ins: Toss in grilled chicken, sautéed shrimp, white beans, or crispy chickpeas for a heartier meal.
• Veggie Boost: Add roasted zucchini, bell peppers, or sun-dried tomatoes alongside the cherry tomatoes.
• Creamy Version: Stir in ¼ cup heavy cream, mascarpone, or cream cheese for an indulgent twist.
• Meal Prep: This pasta tastes delicious cold! Pack it for lunch bowls throughout the week.

Serving Suggestions

This Roasted Tomatoes Pesto Pasta shines as a main course for Meatless Monday or a stunning side dish at summer barbecues and potlucks. Pair it with a crisp Caesar salad, garlic bread, and a chilled glass of Pinot Grigio or sparkling lemonade for a complete Italian-inspired feast. For heartier appetites, serve alongside grilled chicken breasts, pan-seared salmon, or Italian sausages.

It’s also perfect for picnics and outdoor gatherings since it tastes incredible at room temperature—no reheating required! Add a fresh Caprese salad and some crusty sourdough, and you’ve got an effortless summer spread that’ll impress everyone.

Common Mistakes

• Overcrowding the Baking Sheet: If tomatoes are piled on top of each other, they’ll steam instead of roast. Use two pans if necessary to ensure proper caramelization.
• Using Wet Tomatoes: Moisture prevents browning. Always pat tomatoes completely dry before roasting.
• Over-Processing the Pesto: Pulse just until combined—over-blending creates a bitter, oxidized pesto that turns army green.
• Rinsing the Pasta: Never rinse your pasta after draining! You’ll wash away the starch that helps the pesto cling beautifully.
• Not Seasoning Enough: Pesto needs generous salt and pepper to really shine. Taste as you go and adjust boldly.
• Adding Pesto to Boiling Pasta: High heat can “cook” the pesto, making it lose its vibrant color and fresh flavor. Always remove the pot from heat first.
• Skipping the Pasta Water: This is the secret to restaurant-quality pasta! Those few tablespoons create a cohesive, glossy sauce.

What to Serve With Roasted Tomatoes Pesto Pasta

This pasta is incredibly versatile and pairs beautifully with both light and hearty accompaniments. For a classic Italian-American dinner, serve it with garlic knots or focaccia bread, a simple arugula salad with lemon vinaigrette, and roasted vegetables like asparagus or broccolini. If you’re feeding a crowd at a backyard BBQ, it works wonderfully alongside grilled meats, corn on the cob, and a fresh watermelon feta salad.

For a lighter lunch or brunch, pair it with a chilled cucumber tomato salad and iced tea—it’s refreshing yet satisfying. The beauty of this dish is that it doesn’t need much else; the pesto and roasted tomatoes are so flavorful that even a simple side of crusty bread and olive oil for dipping makes for a complete, delicious meal.

Frequently Asked Questions

Can I use store-bought pesto instead of homemade?

Absolutely! While homemade pesto tastes fresher and brighter, a good-quality jarred pesto (like DeLallo, Classico, or Trader Joe’s) works in a pinch. Use about ¾ to 1 cup of store-bought pesto for this recipe. To elevate jarred pesto, stir in a squeeze of fresh lemon juice, a handful of freshly grated Parmesan, and a drizzle of good olive oil.

How do I prevent my pesto from turning brown?

Pesto oxidizes when exposed to air, which causes browning. To prevent this, store pesto in an airtight container with a thin layer of olive oil poured on top to seal out air. You can also blanch the basil leaves in boiling water for 5 seconds, then shock in ice water before making pesto—this preserves the bright green color. Squeeze a little lemon juice into the pesto as well; the acid helps maintain color.

Can I make this dish ahead of time?

Yes! You can roast the tomatoes up to 5 days in advance and make the pesto up to 3 days ahead (store separately in the fridge). However, for the best texture, cook the pasta fresh right before serving. If you need to make the entire dish ahead, undercook the pasta slightly, toss with a bit of olive oil to prevent sticking, and refrigerate. Reheat gently with a splash of pasta water or broth to revive the sauce.

What’s the best pasta shape for this recipe?

Short, tubular pasta shapes with ridges work best because they catch and hold the pesto and tomato juices. Penne rigate, rigatoni, fusilli (spirals), farfalle (bowtie), or orecchiette are all excellent choices. Avoid delicate shapes like angel hair or thin spaghetti, which can get overwhelmed by the chunky roasted tomatoes. If you love long pasta, bucatini or thick spaghetti work nicely too.

How can I make this recipe vegan?

Making this vegan is super easy! Simply replace the Parmesan cheese in the pesto with ¼ cup of nutritional yeast, which gives a similar savory, cheesy flavor. You can also add 1–2 tablespoons of white miso paste for extra umami depth. Everything else in the recipe is already plant-based. The result is just as delicious and creamy!

💬 Tried this recipe? Leave a comment and rating below! Share your favorite variations—did you add grilled chicken? Use sun-dried tomatoes?