Pesto Pasta with Roasted Tomatoes

Pesto Pasta with Roasted Tomatoes is a vibrant, flavor-packed dish that combines al dente pasta, fresh basil pesto, and sweet, oven-roasted cherry tomatoes. This easy and elegant recipe is perfect for a quick weeknight dinner or a relaxed weekend meal, delivering a delicious balance of fresh, savory, and tangy notes.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes with minimal effort.
• Bold Flavor: Sweet roasted tomatoes pair perfectly with herby pesto.
• Versatile: Works as a main or a side, and complements various proteins.
• Fresh and Light: A great option for warmer months or meatless meals.
• Customizable: Use your favorite pasta shape or add veggies and proteins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (such as spaghetti, fusilli, or penne)
• Cherry tomatoes
• Olive oil
• Salt and pepper
• Basil pesto (store-bought or homemade)
• Grated Parmesan cheese
• Fresh basil leaves (optional, for garnish)

Directions

this recipe

1. Roast the Tomatoes: Preheat the oven to 400°F (200°C). Spread cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes until soft and slightly blistered.
2. Cook the Pasta: While tomatoes roast, cook the pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain.
3. Mix Pasta and Pesto: In a large bowl, combine the hot pasta with pesto, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
4. Add Tomatoes: Gently fold in the roasted tomatoes and mix to combine.
5. Serve: Plate the pasta and top with grated Parmesan and fresh basil leaves, if using.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Add Protein: Grilled chicken, shrimp, or chickpeas make great additions.
• Add Veggies: Stir in spinach, zucchini, or sautéed mushrooms.
• Cheese Swap: Use goat cheese or feta instead of Parmesan for a tangy twist.
• Spicy Option: Add red pepper flakes for a hint of heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet over low heat, adding a splash of water or olive oil to refresh the sauce.
• Freezing: Not recommended as the texture of the pasta and pesto may degrade when thawed.

FAQs

Can I use sun-dried tomatoes instead of roasted?

Yes, sun-dried tomatoes offer a more intense flavor and can be added without roasting.

Is it okay to use store-bought pesto?

Absolutely. Choose a high-quality pesto for the best flavor.

Can I make this vegan?

Yes, use vegan pesto and omit the Parmesan or use a dairy-free alternative.

What type of pasta works best?

Pasta shapes like fusilli or penne work well to hold the pesto, but any pasta can be used.

How can I make this gluten-free?

Simply use your favorite gluten-free pasta.

Can I roast the tomatoes ahead of time?

Yes, roasted tomatoes can be stored in the fridge and added cold or reheated.

Is this good for meal prep?

Yes, it holds well in the fridge and is delicious cold or reheated.

Can I use frozen pesto?

Yes, just thaw it in the fridge or at room temperature before using.

What side dishes go well with this?

Try a green salad, garlic bread, or roasted vegetables.

Can I make this without cheese?

Yes, the pesto will still provide plenty of flavor on its own.

Conclusion

Pesto Pasta with Roasted Tomatoes is a fresh, colorful, and satisfying dish that comes together quickly and delivers bold flavors. Whether served as a meatless main or a side to your favorite protein, it’s a meal that’s easy to love and even easier to prepare. This is a go-to recipe for effortless elegance any night of the week.

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