Description
This Roasted Tomatoes Pesto Pasta combines sweet, caramelized cherry tomatoes with vibrant homemade basil pesto for an easy, restaurant-quality meal ready in just 30 minutes. Perfect for busy weeknights or summer entertaining!
Ingredients
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
Instructions
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).
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.
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.
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!
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.
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.
Notes
- 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.
- Prep Time: 10 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Calories: 485
- Sugar: 4g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 4.5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 8mg