Description
Easy Roasted Tomatoes Pesto Pasta recipe with sweet caramelized cherry tomatoes and fresh basil pesto. Ready in 30 minutes! Perfect weeknight dinner that’s vegetarian, flavorful, and impressive enough for guests.
Ingredients
Roasted Tomatoes
- 1½–2 pounds cherry or grape tomatoes
- 2–3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 1–2 teaspoons minced garlic
- Optional: pinch of red pepper flakes
Pesto Sauce
- 2 cups fresh basil leaves (packed)
- ⅓–½ cup grated Parmesan cheese
- ⅓ cup pine nuts (or walnuts)
- 1–2 cloves garlic
- ½ cup olive oil (adjust to reach desired consistency)
- Salt and pepper, to taste
- Optional: lemon zest and juice for brightness
Pasta
- 12–16 ounces pasta (penne, fusilli, rigatoni, or your favorite)
- Salt for pasta water
Optional Toppings
- Extra grated Parmesan
- Fresh basil leaves
- Toasted pine nuts or walnuts
- Crushed red pepper flakes
- Drizzle of good olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper if you want easier cleanup, though it’s not essential. Rinse your cherry tomatoes and pat them dry
Spread the tomatoes in a single layer on your baking sheet. Drizzle generously with 2–3 tablespoons of olive oil, then sprinkle with salt and black pepper.
Pop the tomatoes in the oven and roast for 18–22 minutes. You’re looking for them to be soft, blistered, and bursting with juices. Some will pop and caramelize a bit—that’s perfect! They should look jammy but not dried out.
While the tomatoes roast, make your pesto. In your food processor, combine the basil leaves, Parmesan cheese, pine nuts (or walnuts), and garlic cloves. Pulse several times to break everything down into small pieces. With the processor running, slowly drizzle in the olive oil through the feed tube.
Stop and scrape down the sides as needed. Keep processing until smooth and creamy—you want it spreadable but not runny. Taste and add salt, pepper, and optional lemon zest and juice. Trust me, that little squeeze of lemon makes it POP!
Bring a large pot of water to a rolling boil. Add enough salt so it tastes like the sea—this is your only chance to season the pasta itself! Add your pasta and cook according to package directions until al dente (still has a little bite). Before draining, scoop out about ½ cup of that starchy pasta water
Here’s where the magic happens! In a large bowl (or return the pasta to the warm pot off the heat), toss the hot drained pasta with your fresh pesto. Start with most of it and add more to taste. Now gently fold in those gorgeous roasted tomatoes along with ALL their pan juices—that’s where so much flavor lives!
The tomatoes will break down slightly and create an incredible sauce. If the pasta seems dry or the pesto isn’t coating well, add a splash or two of that reserved pasta water. It’ll help everything come together beautifully.
Transfer to your serving bowl or individual plates. Top with extra Parmesan, fresh basil leaves, toasted nuts, and a drizzle of your best olive oil.
Notes
- Toast your pine nuts before making pesto for even deeper flavor—just watch them carefully, they burn fast!
- Save the pesto-making for last if you want the brightest color and flavor, but I usually make it while tomatoes roast to save time.
- Use the best olive oil you have for finishing. It makes a noticeable difference.
- Let the pasta water work for you—add it gradually, a tablespoon at a time, until you reach the perfect creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian