Pesto Pasta with Roasted Tomatoes Recipe

If you’re in need of a dinner that tastes like a sun-drenched summer in every bite, look no further than Pesto Pasta with Roasted Tomatoes. This vibrant dish is all about celebrating simple ingredients at their finest—peppery fresh basil, sweet roasted cherry tomatoes, and that lovely nutty pesto, all tossed with your favorite pasta. The result is a meal that’s full of zesty herbs, savory cheese, and just the right pop of juicy tomato—quick enough for a weeknight but impressive enough for your next get-together. There’s a reason I keep coming back to Pesto Pasta with Roasted Tomatoes, and after one taste, I have a feeling you will, too.

Ingredients You’ll Need

The beauty of Pesto Pasta with Roasted Tomatoes is in its simple list of ingredients—each one brings color, texture, and unmistakable flavor. Don’t skimp on the details: fresh basil, perfectly toasted nuts, and ripe tomatoes are all essential for that restaurant-worthy finish right at home.

• Pasta (12 oz/340g): Choose rigatoni or another sturdy pasta shape to catch all that glorious pesto and roasted tomato.
• Fresh basil (2 cups): The soul of the pesto, basil brings a punchy, aromatic freshness that’s absolutely essential.
• Pine nuts (1/2 cup, about 60g): Their buttery richness is classic, but you can swap in walnuts or cashews for a subtle twist.
• Garlic (1 clove, for pesto): Just the right amount to add sharpness without overpowering the sauce.
• Parmesan cheese (1/2 cup, about 45g, freshly grated): Adds a salty, nutty depth and works best if you grate it fresh.
• Olive oil (1/2 cup/120ml for pesto): Use the best extra virgin olive oil you can get for a lush, flavorful pesto.
• Olive oil (1 tbsp/15ml for roasting tomatoes): Just a splash for roasting to bring out the tomatoes’ sweetness.
• Cherry tomatoes (2 cups, about 250g, halved): Roasting brings out their natural sweetness and depth.
• Salt and pepper (to taste): Simple seasoning is key; don’t skimp, and always taste as you go.
• Garlic (2 cloves, for roasting tomatoes, optional): Toss in whole cloves to infuse the tomatoes with extra flavor as they roast.

How to Make Pesto Pasta with Roasted Tomatoes

Step 1: Roast the Cherry Tomatoes

Start by preheating your oven to 400°F (200°C). Slice your cherry tomatoes in half and arrange them cut-side up on a lined baking sheet. Drizzle with olive oil, and sprinkle generously with salt and pepper. If you love garlic, tuck a few whole cloves among the tomatoes. Slide them into the oven for 20-25 minutes, until they’re soft, wrinkled, and caramelized around the edges. Roasting concentrates their flavor, making them extra sweet and irresistible.

Step 2: Prepare the Pesto

While your kitchen fills with the scent of roasting tomatoes, make the pesto. In a food processor, combine fresh basil leaves, pine nuts, one peeled garlic clove, and the grated Parmesan. Start blending while streaming in the olive oil, just until everything melds into a vibrant, thick sauce. Taste and tweak with more salt, a few cracks of pepper, or a touch of extra cheese to match your mood. This is homemade pesto in its purest, most aromatic form.

Step 3: Cook the Pasta

Meanwhile, bring a big pot of salted water to a rolling boil. Add your pasta and cook until just al dente—usually about 8-10 minutes, but check your package to be sure. Before you drain the pasta, scoop out half a cup of the starchy pasta water and set it aside. Drain the rest and get ready to assemble everything while the noodles are still nice and warm.

Step 4: Toss Pasta with Pesto

Return the hot, drained pasta to its pot and immediately spoon in the fresh pesto. Toss everything together, adding splashes of reserved pasta water as needed to get every piece glossy and beautifully coated. The heat from the pasta will wake up all those basil oils and melt the cheese just enough, turning your pot into a green, fragrant masterpiece.

Step 5: Add Roasted Tomatoes

Now, gently add those roasted tomatoes (and roasted garlic, if you used it) to your pesto-coated pasta. Fold them through ever so carefully—you want bursts of tomato sweetness in every bite, not a sauce. Their juicy, caramelized edges are just the thing to balance out the richness of the pesto.

Step 6: Serve and Garnish

Spoon your Pesto Pasta with Roasted Tomatoes into bowls and finish with a flourish—fresh basil leaves, an extra shower of Parmesan, and if you like, a sprinkle of toasted pine nuts over the top. This finishing touch gives every plate a little crunch and that signature nutty aroma.

How to Serve Pesto Pasta with Roasted Tomatoes

Garnishes

Let your creativity shine with garnishes! A handful of torn basil, a drizzle of extra virgin olive oil, more grated Parmesan, or toasted pine nuts on top will make each serving of Pesto Pasta with Roasted Tomatoes look and taste even more special. If you’re feeling decadent, a few shards of shaved Parmesan really dial up the visual flair.

Side Dishes

This dish is lovely alongside a crisp green salad—think peppery arugula, thinly sliced fennel, or tangy lemon vinaigrette. For a heartier table, serve Pesto Pasta with Roasted Tomatoes with warm garlic bread or freshly baked focaccia, perfect for mopping up every bit of vibrant pesto left on your plate.

Creative Ways to Present

Try serving Pesto Pasta with Roasted Tomatoes family-style on a big platter for a casual dinner party, or twirl portions into individual nests with a carving fork for an elegant touch. Sprinkle microgreens on top or dot plates with extra roasted tomatoes for added color and drama—guests will be wowed before they even take a bite.

Make Ahead and Storage

Storing Leftovers

If you have leftover Pesto Pasta with Roasted Tomatoes, let it cool completely before storing it in an airtight container in the fridge. It will stay fresh for up to three days, and the flavors meld even more as it sits, making it a satisfying lunch or quick dinner the next day.

Freezing

Pesto itself can be frozen beautifully—just spoon any extra into an ice cube tray, freeze solid, and store the pesto cubes in a zip-top bag. However, I recommend enjoying the roasted tomatoes and pasta fresh, as tomatoes can get a bit mushy once thawed. If you do freeze the whole dish, plan to eat it within a month for best texture and flavor.

Reheating

To reheat, add a splash of water or olive oil to the pasta, then warm gently in a skillet over low to medium heat until heated through. Avoid the microwave if possible, as it can make the pasta tough. Stir occasionally to prevent sticking, and freshen up with a sprinkle of cheese or a little more basil right before serving.

FAQs

Can I make Pesto Pasta with Roasted Tomatoes nut-free?

Absolutely! Swap pine nuts for sunflower seeds or simply skip the nuts altogether. The pesto will still have lots of bright basil flavor—that irresistible sauce you crave—just with a slightly different texture.

What’s the best pasta shape for Pesto Pasta with Roasted Tomatoes?

Rigatoni is a favorite because of its ridges and ability to trap all that luscious pesto, but penne, fusilli, or even spaghetti work beautifully. Choose your favorite shape and let the sauce do the talking!

Can I use store-bought pesto instead of homemade?

You can—just make sure to choose one with quality ingredients and a fresh, vibrant color. Homemade really brings out that fresh basil flavor, but in a pinch, a good store-bought version keeps things speedy and satisfying.

How can I add protein to this dish?

Grilled chicken, shrimp, or even white beans are lovely additions if you want to boost the protein content. Simply stir them in with the roasted tomatoes or serve on top for an even heartier meal.

What’s the best way to toast pine nuts for pesto?

Add nuts to a dry skillet over medium heat and stir constantly until golden and fragrant, about three minutes. Be vigilant—they go from perfectly toasted to burnt in the blink of an eye! Toasting really brings out their flavor in your Pesto Pasta with Roasted Tomatoes.

Final Thoughts

Nothing beats the bright, fresh flavors of homemade Pesto Pasta with Roasted Tomatoes. This recipe is truly a celebration of summer and simplicity, perfect for impressing guests or just treating yourself to something extra special on a weeknight. Give it a try, and don’t be surprised if this one becomes a regular in your kitchen—I can’t wait for you to discover just how delicious each bite can be!

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