Print

Pesto Pasta with Roasted Tomatoes Recipe

Pesto Pasta with Roasted Tomatoes Recipe
Print Recipe

★★★★★

4.8 from 13 reviews

A vibrant and flavorful Pesto Pasta with Roasted Tomatoes recipe that combines al dente rigatoni with a fresh homemade basil pesto and sweet, caramelized roasted cherry tomatoes. This easy dish is perfect for a satisfying weeknight dinner or a delightful meal for guests.

Ingredients

Scale

For the Pasta:

  • 12 oz (340g) rigatoni or other pasta

For the Pesto:

  • 2 cups fresh basil leaves
  • 1/2 cup (about 60g) pine nuts (or walnuts/cashews)
  • 1 clove garlic
  • 1/2 cup (about 45g) freshly grated Parmesan cheese
  • 1/2 cup (120ml) olive oil

For the Roasted Tomatoes:

  • 2 cups (about 250g) cherry tomatoes, halved
  • 1 tbsp (15ml) olive oil
  • Salt, to taste
  • Pepper, to taste
  • 2 cloves garlic (optional, whole)

Instructions

  1. Roast the Tomatoes: Preheat your oven to 400°F (200°C). Slice the cherry tomatoes in half and place them on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and optionally add 2 whole garlic cloves for extra flavor. Roast for 20-25 minutes until soft and caramelized.
  2. Prepare the Pesto: While the tomatoes roast, combine fresh basil, pine nuts, garlic clove, and Parmesan cheese in a food processor. Gradually add the olive oil while blending until the pesto is smooth. Taste and adjust seasoning with salt, pepper, or additional cheese as desired.
  3. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions (about 8-10 minutes for al dente). Reserve 1/2 cup of pasta water before draining.
  4. Combine the Pasta and Pesto: Return the drained pasta to the pot and immediately toss with the freshly made pesto. Add reserved pasta water as needed to evenly coat the pasta.
  5. Add the Roasted Tomatoes: Gently fold the roasted tomatoes into the pesto-coated pasta, taking care not to break the tomatoes too much.
  6. Serve and Garnish: Serve the pasta in bowls and garnish with fresh basil leaves, extra grated Parmesan, and toasted pine nuts if desired. Enjoy with a side salad or garlic bread for a complete meal.

Notes

  • You can substitute pine nuts with walnuts or cashews based on preference or availability.
  • Adding garlic cloves to the tomatoes while roasting adds subtle aromatic flavor but is optional.
  • Use freshly grated Parmesan for the best flavor and texture in the pesto.
  • Reserved pasta water helps adjust the pesto sauce consistency and helps it cling to the pasta.
  • This dish can be served warm or at room temperature, making it versatile for gatherings.

Nutrition

Keywords: Pesto pasta, roasted tomatoes, basil pesto, rigatoni recipe, Italian pasta dish, easy dinner, vegetarian pasta

Find it online: https://dailysimplerecipe.com/pesto-pasta-with-roasted-tomatoes-recipe/