Pesto Pasta with Roasted Tomatoes Recipe

If you’re searching for a dish that’s bursting with vibrant colors, fresh flavors, and a comforting touch, then you absolutely must try this Pesto Pasta with Roasted Tomatoes. It’s a simple yet stunning meal where the herbaceous brightness of homemade pesto meets the sweet, caramelized pop of roasted tomatoes. Every bite feels like a sunny Italian afternoon, and it’s one of those dishes that’s perfect for impressing friends or just treating yourself to something truly special without a fuss.

Ingredients You’ll Need

Getting the ingredients right for this dish is key, but don’t worry—they’re all straightforward and work beautifully together to build layers of flavor, texture, and color that make Pesto Pasta with Roasted Tomatoes so irresistible.

• Pasta (12 oz or 340g): Rigatoni or any sturdy, tubular pasta that holds the sauce well.
• Fresh basil (2 cups): The fragrant star of the pesto that adds a burst of herbal freshness.
• Pine nuts (1/2 cup, about 60g): Toasted nuts bring creaminess and a subtle crunch; walnuts or cashews work too.
• Garlic (1 clove for pesto, 2 cloves for roasting): Garlic infuses the dish with its warm, aromatic soul.
• Parmesan cheese (1/2 cup, freshly grated): Adds that salty, umami depth that makes pesto so crave-worthy.
• Olive oil (1/2 cup for pesto, 1 tbsp for roasting): Rich and fruity, olive oil ties every ingredient together beautifully.
• Cherry tomatoes (2 cups or about 250g): Halved and roasted to bring out their natural sweetness and a slight caramelized edge.
• Salt and pepper: Essential seasonings to balance and enhance every flavor.

How to Make Pesto Pasta with Roasted Tomatoes

Step 1: Roast the Tomatoes

First, preheat your oven to 400°F (200°C). Slice the cherry tomatoes in half and spread them out on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. For an extra layer of flavor, toss in two whole garlic cloves on the tray. Roast everything for about 20-25 minutes until the tomatoes soften and develop those gorgeous caramelized edges that bring so much warmth and sweetness to the dish.

Step 2: Prepare the Pesto

While the tomatoes work their magic in the oven, it’s the perfect time to create your pesto. Combine fresh basil leaves, pine nuts, one garlic clove, and freshly grated Parmesan cheese in a food processor. Slowly drizzle in the 1/2 cup olive oil as you blend everything into a silky, vibrant green sauce. Taste and tweak as you like—add a pinch of salt, some pepper, or extra cheese to hit your perfect pesto balance.

Step 3: Cook the Pasta

Bring a large pot of salted water to a rolling boil, then cook your pasta according to the package instructions, usually about 8 to 10 minutes for al dente. Once it’s perfectly tender, reserve half a cup of pasta water and drain the rest. This pasta water will help you marry the pesto and pasta beautifully in the next step.

Step 4: Combine the Pasta and Pesto

Return the drained pasta to the pot and immediately toss it with the fresh pesto, using the reserved pasta water a little at a time to loosen and help the sauce coat every piece evenly. This is the step where that rich, herbaceous magic happens and the dish really starts to come alive.

Step 5: Add the Roasted Tomatoes

Carefully fold in the roasted tomatoes to your pesto-coated pasta. Try not to mash them too much; you want little bursts of juicy sweetness in every bite. This is the moment where the roasted flavor and the bright pesto combine, creating a symphony of tastes that will have you reaching for seconds.

How to Serve Pesto Pasta with Roasted Tomatoes

Garnishes

To make your Pesto Pasta with Roasted Tomatoes truly shine on the plate, top it with fresh basil leaves for an extra flare of color and freshness, sprinkle some more grated Parmesan for that irresistible cheesiness, and scatter toasted pine nuts to add crunch. Trust me, these small touches turn a great meal into an unforgettable dining experience.

Side Dishes

This dish pairs wonderfully with a crisp green salad tossed with lemon vinaigrette or warm, crusty garlic bread for sopping up any leftover pesto. A simple side helps balance the richness and creates a well-rounded meal that’s light, satisfying, and perfect for any season.

Creative Ways to Present

For a dinner party, try serving the Pesto Pasta with Roasted Tomatoes in elegant bowls with a drizzle of extra virgin olive oil and a sprinkle of crushed red pepper flakes for a little heat. You can also add some grilled chicken or shrimp on top for extra protein, making it both a stunning and hearty plate. Nothing beats sharing this colorful, vibrant dish that looks as good as it tastes!

Make Ahead and Storage

Storing Leftovers

Leftover Pesto Pasta with Roasted Tomatoes can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, though the roasted tomatoes may soften further. Save some fresh basil to add when you reheat to refresh the dish.

Freezing

This pasta is best enjoyed fresh, but if you want to freeze, store the pesto and pasta separately from the roasted tomatoes to maintain texture and flavor. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat gently on the stove or in the microwave with a splash of water or olive oil to loosen the sauce. Add fresh basil or a bit more grated Parmesan after warming to brighten up the flavors and restore that freshly made feeling to your Pesto Pasta with Roasted Tomatoes.

FAQs

Can I use store-bought pesto for this recipe?

Absolutely! While homemade pesto gives that vibrant freshness, a good quality store-bought pesto works well too and can save you time on busy days. Just make sure it’s fresh and flavorful for the best results.

What other nuts can I use besides pine nuts?

Great question! Walnuts and cashews are delicious swaps and can be more budget-friendly. They will still give you that creamy texture and a nice nutty flavor in the pesto.

Can I make this recipe vegan?

Yes! Simply omit the Parmesan or replace it with a vegan cheese alternative or nutritional yeast. The pesto will still be bursting with flavor and the roasted tomatoes add natural sweetness that complements the dish perfectly.

How do I prevent the pesto from turning brown?

To keep your pesto bright green, blend it right before you plan to use it and add a little extra olive oil on top when storing. If making ahead, cover tightly with plastic wrap pressed directly on the pesto surface.

What pasta shapes work best for Pesto Pasta with Roasted Tomatoes?

Tubular shapes like rigatoni or penne are excellent because they catch the pesto perfectly inside and out. But you can also use fusilli, farfalle, or even spaghetti based on what you have on hand.

Final Thoughts

There’s something truly special about Pesto Pasta with Roasted Tomatoes — it’s fresh, simple, and packed with flavor in every bite. Whether you’re whipping it up for a weeknight dinner or a relaxed weekend feast, this dish feels like a warm hug from the inside out. Give it a try, share it with friends, and enjoy the magic of effortless, delicious Italian-inspired cooking in your own kitchen.

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