Pesto Pasta with Roasted Tomatoes is like a hug for your taste buds. The fragrant basil, nutty pine nuts, and the sweetness of roasted tomatoes unite in a dance that will make you forget your troubles. Cheesy Stuffed Flank Steak This dish is not just a meal; it’s an experience that envelops you with warmth and comfort, making it perfect for cozy weeknights or festive gatherings.
Imagine your kitchen filled with the aroma of fresh basil mingling with the roasted sweetness of tomatoes, all while you anticipate devouring this vibrant plate of joy. Whether you’re hosting friends or simply treating yourself after a long day, Pesto Pasta with Roasted Tomatoes is sure to impress. For more inspiration, check out this creamy sun-dried tomato pasta recipe.
Why You'll Love This Recipe
- Pesto Pasta with Roasted Tomatoes is quick to prepare, making weeknight dinners a breeze
- The combination of flavors creates a mouthwatering experience you’ll crave again and again
- Visually stunning, it adds color to any dinner table
- Enjoy it warm or cold—perfect for lunch leftovers!
I once made this dish for my friends during a dinner party, and let’s just say there were no leftovers. They practically licked their plates!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Pasta: Use your favorite type—spaghetti, penne, or even gluten-free options work wonderfully here.
-
Fresh Basil: Look for vibrant green leaves; they should smell heavenly for the best flavor.
-
Pine Nuts: Toast these lightly to enhance their nutty flavor; it makes all the difference!
-
Parmesan Cheese: Grate it fresh if possible; pre-grated cheese lacks that rich flavor we love.
-
Garlic Cloves: Fresh garlic adds depth; skip the powder—it’s simply not the same.
-
Olive Oil: Choose high-quality extra virgin olive oil for that delightful richness.
-
Cherry Tomatoes: Sweet and juicy, roasting them brings out their natural sugars; look for firm ones!
-
Salt and Pepper: Simple seasonings that elevate every bite; don’t forget to taste as you go.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the cherry tomatoes cut side up on the sheet, drizzling them lightly with olive oil and sprinkling salt and pepper over them.
Roast the tomatoes in the preheated oven for about 20-25 minutes until they are soft and caramelized. Keep an eye on them—the smell alone will have your stomach growling with anticipation!
While those lovely tomatoes are roasting away, bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Remember to reserve about half a cup of pasta water before draining.
In a food processor, combine fresh basil leaves, toasted pine nuts, garlic cloves, and Parmesan cheese. Pulse until finely chopped before slowly adding olive oil until smooth—this fragrant pesto will be the star of our show!
Once you’ve drained your pasta, return it to the pot and mix in the homemade pesto while adding reserved pasta water gradually until you achieve a creamy consistency. Creamy Pepper Jack Pasta Toss in those roasted tomatoes gently so they don’t become mushy.
Serve immediately with an extra sprinkle of Parmesan on top and maybe some crushed red pepper flakes for those who enjoy a little heat! It’s time to dig in—you deserve every flavorful bite!
You Must Know
- Pesto Pasta with Roasted Tomatoes is a delightful dish that combines fresh flavors and textures
- The aroma of roasting tomatoes fills your kitchen, while the creamy pesto coats each pasta strand perfectly
- This dish is not only visually appealing but also a crowd-pleaser
Perfecting the Cooking Process
Start by roasting your tomatoes while boiling the pasta for maximum flavor. This multitasking approach saves time and ensures everything is ready to serve together.
Add Your Touch
Feel free to swap basil pesto with sun-dried tomato pesto for a unique twist. Savory Chicken Linguine Adding protein like grilled chicken or shrimp can make it heartier.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of olive oil to maintain moisture.
Chef's Helpful Tips
- To elevate your Pesto Pasta with Roasted Tomatoes, use homemade pesto for fresher flavors
- Always salt your pasta water generously; it helps enhance overall taste
- Roasting tomatoes longer intensifies their sweetness, making every bite delightful
Cooking this dish always reminds me of my cousin’s wedding where everyone raved about how delicious it was. The laughter and compliments made the effort worthwhile!
FAQ
What type of pasta works best for pesto?
Penne or fusilli are great choices as they hold onto the sauce well. Bolognese sauce pairing.
Can I use store-bought pesto?
Absolutely! Store-bought pesto saves time and still delivers great flavor.
How do I prevent the pasta from sticking together?
Toss the drained pasta with a little olive oil right after draining it.
Pesto Pasta with Roasted Tomatoes
- Total Time: 45 minutes
- Yield: Serves 4
Description
Pesto Pasta with Roasted Tomatoes is a delightful dish that combines the vibrant flavors of fresh basil, nutty pine nuts, and sweet roasted tomatoes. This quick and easy recipe is perfect for cozy dinners or festive gatherings, enveloping you in warmth and comfort. Enjoy it warm or cold, making it a versatile option for any meal. Treat yourself to this colorful plate of joy that promises to impress family and friends!
Ingredients
- 8 oz pasta (spaghetti, penne, or gluten-free)
- 2 cups cherry tomatoes
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange cherry tomatoes cut side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until soft.
- Boil salted water in a large pot; cook pasta according to package instructions until al dente, reserving 1/2 cup pasta water before draining.
- In a food processor, blend basil leaves, toasted pine nuts, garlic, and Parmesan until finely chopped. Gradually add olive oil until smooth.
- Toss drained pasta with pesto, adding reserved pasta water as needed for creaminess. Fold in roasted tomatoes gently.
- Serve immediately with extra Parmesan and red pepper flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting/Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 470
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
