Imagine a plate of pasta that dances between the vibrant greens of basil and the sweet tang of sun-kissed roasted tomatoes. Pesto Pasta with Roasted Tomatoes is not just a meal; it’s a culinary hug that warms your heart while teasing your taste buds. savory tomato mozzarella gratin The aroma wafting through your kitchen will have you dreaming of summer picnics, family gatherings, or even an impromptu dance party in your kitchen—trust me, those happen.
This dish is like a favorite old sweater: comforting, familiar, and makes you feel all fuzzy inside. Picture this: You’re hosting friends for dinner, and as the pasta bubbles away, you share stories while the smell of basil and garlic envelops everyone in a warm embrace. Then, as you serve it up, the delightful colors practically sing from the plate.
Why You'll Love This Recipe
- This Pesto Pasta with Roasted Tomatoes is incredibly easy to prepare, making weeknight dinners a breeze
- The fresh flavors burst with every bite, creating a taste sensation that’s simply irresistible
- Its vibrant colors make it a feast for the eyes as well!
- Plus, it’s versatile enough to adapt to whatever ingredients are in your pantry
The first time I made this dish for my family, my younger brother declared it “better than pizza,” and coming from him, that’s like winning an Oscar for best picture!
Essential Ingredients
Here’s what you’ll need to make this delicious dish: quick English muffin pizzas.
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Pasta: Choose your favorite type—spaghetti or penne works perfectly for this recipe.
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Cherry Tomatoes: Aim for ripe ones; they add sweetness when roasted.
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Fresh Basil: Use fresh leaves for the best flavor; dried just won’t cut it here.
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Pine Nuts: These add that signature nutty flavor; toast them lightly for extra crunch. Mediterranean hummus toast.
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Parmesan Cheese: Freshly grated is best; it melts beautifully into the sauce. zucchini ricotta melts.
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Garlic: Fresh garlic cloves enhance the pesto’s flavor profile; don’t skimp on this!
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Olive Oil: A good quality extra virgin oil will elevate everything here.
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Salt and Pepper: Essential for seasoning to taste; don’t forget these!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat and Prepare: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup later on.
Roast Those Tomatoes!: Toss cherry tomatoes on the baking sheet with olive oil, salt, and pepper. Roast them until they burst—about 15-20 minutes—and the aroma fills your kitchen.
Pasta Time!: While those beauties roast away, boil salted water in a large pot. Add pasta and cook according to package instructions until al dente—about 8-10 minutes usually does the trick.
Create Your Pesto!: In a food processor, combine basil leaves, pine nuts, garlic cloves, Parmesan cheese, and olive oil. Blend until smooth—add more oil if needed for creaminess.
Toss It All Together!: Drain the pasta (don’t forget to reserve some pasta water!). In a large bowl, combine pasta with pesto and roasted tomatoes. Add reserved water if necessary for consistency.
Serve and Enjoy!: Serve immediately topped with extra Parmesan and fresh basil leaves. Enjoy every last forkful of this vibrant dish!
Now you have all the tools you need to create this amazing Pesto Pasta with Roasted Tomatoes! Gather your ingredients and dive into an experience filled with flavors that will leave you smiling long after dinner is over. For more inspiration, check out this creamy sun-dried tomato pasta recipe.
You Must Know
- The key to a delicious pesto pasta with roasted tomatoes lies in the freshness of your ingredients
- High-quality basil and ripe tomatoes elevate the dish
- Always taste as you go; it’s the secret ingredient to perfection!
- The vibrant aromas will have your neighbors knocking at your door
Perfecting the Cooking Process
Start by roasting your tomatoes while boiling the pasta. This way, both components finish cooking simultaneously, maximizing flavor and texture.
Add Your Touch
Feel free to swap pine nuts for walnuts or add grilled chicken for protein. You can also toss in spinach for extra nutrition.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of olive oil to keep it moist.
Chef's Helpful Tips
- To achieve perfect pesto, blend until just smooth; it should have some texture
- Always taste and adjust seasoning as needed for balance
- Use fresh ingredients for maximum impact on flavor and aroma
Sharing my first experience making pesto pasta was pure chaos but delightful! My friends devoured it, leaving only crumbs and laughter behind, proving that love and good food go hand in hand.
FAQ
Can I use store-bought pesto for this recipe?
Yes, store-bought pesto works well if you’re short on time or ingredients.
What type of pasta is best for pesto?
Short pasta shapes like fusilli or penne hold onto the sauce beautifully.
How can I make this dish vegan?
Use nutritional yeast instead of cheese in the pesto for a delicious vegan option.
Pesto Pasta with Roasted Tomatoes
- Total Time: 35 minutes
- Yield: Serves 4
Description
Pesto Pasta with Roasted Tomatoes is a delightful dish that combines the vibrant flavors of fresh basil, sweet roasted tomatoes, and creamy pesto. Perfect for weeknight dinners or gatherings with friends, this recipe is not only easy to prepare but also visually stunning and irresistibly delicious. Experience the joy of summer on your plate as you savor each bite of this comforting culinary classic.
Ingredients
- 8 oz spaghetti or penne
- 2 cups cherry tomatoes (halved)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (toasted)
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic (minced)
- 1/4 cup extra virgin olive oil
- Salt and pepper (to taste)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cherry tomatoes with olive oil, salt, and pepper on the baking sheet. Roast for 15-20 minutes until they burst.
- Meanwhile, boil salted water in a large pot. Cook pasta according to package instructions until al dente (about 8-10 minutes).
- In a food processor, blend basil, pine nuts, garlic, Parmesan cheese, and olive oil until smooth.
- Drain pasta, reserving some pasta water. In a large bowl, combine pasta with the pesto and roasted tomatoes. Add reserved water for desired consistency.
- Serve topped with extra Parmesan and fresh basil leaves.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
