Pesto Pasta with Roasted Tomatoes

Pesto Pasta with Roasted Tomatoes is one of those recipes that feels effortless but tastes thoughtful. It’s bright, comforting, and full of fresh flavor—perfect for weeknight dinners, casual gatherings, or anytime you want something satisfying without spending hours in the kitchen.

Why This Recipe Works

This pasta shines because of contrast and balance:

• Roasted tomatoes add sweetness and depth

• Pesto brings herbaceous, garlicky richness

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• Pasta provides a hearty base

• Cheese adds saltiness and umami

Each ingredient has room to stand out while still working together.

Ingredients Overview

For the Roasted Tomatoes

• Cherry or grape tomatoes

• Olive oil

• Salt

• Black pepper

• Optional: garlic cloves or red pepper flakes

For the Pasta

• Pasta of choice (penne, fusilli, spaghetti, or farfalle)

• Salted water

For the Pesto Sauce

• Basil pesto (store-bought or homemade)

• Reserved pasta water (important for texture)

Optional Add-Ins

• Fresh mozzarella pearls

• Grated Parmesan or Pecorino Romano

• Pine nuts or walnuts

• Fresh basil leaves

Choosing the Right Pasta Shape

Pesto works best with pasta that can hold onto sauce.

Great options:

• Fusilli

• Farfalle

• Penne

• Linguine

Avoid very thin noodles that don’t grip sauce well.

Step 1: Roast the Tomatoes

1. Preheat oven to 400°F (205°C).

2. Toss tomatoes with olive oil, salt, pepper, and optional garlic.

3. Spread in a single layer on a baking sheet.

4. Roast for 20–25 minutes, until blistered and slightly caramelized.

Roasting concentrates flavor and adds sweetness you won’t get from raw tomatoes.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook pasta until al dente.

3. Reserve ½ cup of pasta water before draining.

That starchy water helps emulsify the pesto and coat the pasta evenly.

Step 3: Bring It All Together

1. Return drained pasta to the pot.

2. Add pesto and a splash of reserved pasta water.

3. Toss until the pasta is evenly coated.

4. Gently fold in roasted tomatoes.

Add more pasta water as needed for a silky texture.

Step 4: Finish & Serve

Top with:

• Grated Parmesan

• Fresh basil

• Cracked black pepper

• A drizzle of olive oil

Serve immediately while warm.

Variations & Customizations

Add Protein

• Grilled chicken

• Shrimp

• Crispy chickpeas

Make It Creamy

• Stir in a splash of cream or mascarpone

• Or add fresh mozzarella for a melty finish

Make It Vegan

• Use dairy-free pesto

• Skip cheese or use plant-based alternatives

Extra Veggies

• Roasted zucchini

• Spinach

• Mushrooms

Common Mistakes to Avoid

• Overcooking the pasta

• Skipping the pasta water

• Using cold pesto straight from the fridge

• Overloading with toppings

Simple dishes shine when handled gently.

Storage & Make-Ahead Tips

• Store leftovers in an airtight container for up to 3 days

• Reheat gently with a splash of water or olive oil

• Best enjoyed fresh, but still delicious the next day

When to Serve This Dish

Pesto Pasta with Roasted Tomatoes is perfect for:

• Weeknight dinners

• Meatless Mondays

• Summer meals

• Light dinner parties

• Meal prep lunches

It’s flexible, crowd-pleasing, and easy to scale.

Final Thoughts

This Pesto Pasta with Roasted Tomatoes proves that simple ingredients can create incredible flavor when treated well. It’s fresh, comforting, and endlessly adaptable—one of those recipes you’ll come back to again and again.