Pesto Pasta with Roasted Tomatoes
This pesto pasta with roasted tomatoes is an easy, fresh, and flavor-packed dish combining herby basil pesto with sweet, caramelized tomatoes. Perfect for a quick weeknight meal or a light Italian-inspired dinner.
Ingredients
- For the Pasta:
- 12 oz pasta penne, fusilli, or spaghetti
- Salt for boiling water
- For the Roasted Tomatoes:
- 2 cups cherry or grape tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Salt and black pepper to taste
- For the Sauce:
- ½ cup basil pesto
- ¼ cup grated Parmesan cheese
- 2 –3 tablespoons reserved pasta water
- Optional Add-Ins:
- Fresh basil leaves
- Mozzarella balls bocconcini
- Grilled chicken or shrimp
- Red pepper flakes
Instructions
- Preheat oven to 400°F (200°C). Toss tomatoes with olive oil, garlic, salt, and pepper. Roast for 15–20 minutes until soft and slightly caramelized.
- Bring salted water to a boil and cook pasta until al dente. Reserve ¼ cup pasta water, then drain.
- Return pasta to the pot. Add pesto, a splash of pasta water, and Parmesan cheese. Toss until coated.
- Gently fold in roasted tomatoes without crushing them.
- Garnish with fresh basil, extra Parmesan, and olive oil if desired. Serve immediately.
Notes
- Salt pasta water well for better flavor.
- Use high-quality pesto for best results.
- Pasta water helps create a silky sauce—don’t skip it.
- Avoid over-roasting tomatoes to prevent burning.
- Can be served warm or cold as a pasta salad.