Pesto Pasta with Roasted Tomatoes

$- 8 oz (225 g) spaghetti or your preferred pasta - 1 cup cherry tomatoes, halved - 1 cup basil pesto (store-bought or homemade) - 2 tablespoons olive oil - 1 teaspoon balsamic vinegar - Salt and pepper to taste - ½ cup grated Parmesan cheese (plus extra for serving) - Fresh basil leaves for garnish The main ingredients bring a lot of flavor to the dish. The pasta serves as a base. The cherry tomatoes add a sweet burst when roasted. Pesto provides that herby richness, while Parmesan gives a salty kick. - Crushed red pepper flakes - Pine nuts or walnuts for crunch - Lemon zest for brightness Using optional ingredients can make your dish more exciting. A sprinkle of red pepper flakes adds heat. Nuts give a nice texture. Lemon zest brightens up the flavors and balances the richness. - Baking sheet for roasting tomatoes - Large pot for boiling pasta - Wooden spoon for mixing - Colander for draining pasta Having the right tools makes cooking easier. A baking sheet is perfect for roasting. A large pot helps cook the pasta evenly. A colander lets you drain the pasta without making a mess. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This temperature gets the tomatoes nice and juicy. Next, take 1 cup of halved cherry tomatoes. Toss them with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread them out evenly. Roast in the oven for 15-20 minutes. You want them blistered and caramelized for the best flavor. While the tomatoes roast, fill a large pot with salted water. Bring it to a boil. Add 8 ounces of spaghetti or your favorite pasta. Cook as the package says, usually 8-10 minutes. You want it al dente, which means tender but still firm. After cooking, save ½ cup of the pasta water. Drain the rest and put the pasta back in the pot. Now, stir in 1 cup of basil pesto with the pasta. Add the remaining tablespoon of olive oil and 1 teaspoon of balsamic vinegar. Mix well until every strand is coated. If it feels dry, slowly add some of the reserved pasta water. Gently fold in the roasted tomatoes. Sprinkle in ½ cup of grated Parmesan cheese and mix. Taste and add more salt and pepper if needed. Serve hot for the best taste. Top with extra Parmesan cheese and fresh basil leaves for a nice finish. This dish looks great and tastes even better. Enjoy your flavorful meal! Choosing great tomatoes makes a big difference. Look for cherry tomatoes that feel firm and heavy. Their color should be bright and shiny. Avoid any that feel soft or have dark spots. Fresh tomatoes are sweet and juicy, which works well with pesto and pasta. You can use store-bought pesto for quick meals. It saves time and still tastes good. However, making homemade pesto gives you control over flavors. Use fresh basil, garlic, nuts, and cheese to create your own mix. You can adjust the taste to your liking. Both options work well with roasted tomatoes. To cook pasta perfectly, use a large pot with plenty of water. Add salt once the water boils; it helps flavor the pasta. Cook until al dente, which means it should be firm but not hard. Save some pasta water to help mix with your sauce later. This extra step makes your dish creamy and delicious. Pro Tips Use Fresh Basil: For the best flavor, use fresh basil in your pesto. It enhances the aroma and taste of the dish significantly. Customize Your Pasta: Feel free to substitute spaghetti with any pasta shape you prefer, such as penne or fusilli, for a different texture. Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas to your pasta for extra protein. Don't Skip the Pasta Water: The reserved pasta cooking water helps to create a silky sauce. Add it gradually for the perfect consistency. {{image_2}} You can mix different veggies into your pesto pasta. Try adding spinach for extra greens. Zucchini adds a nice crunch. Bell peppers give a sweet taste. You can also toss in peas for a pop of color and flavor. Just roast them or sauté them lightly before mixing. This makes your dish colorful and healthy. For protein, consider adding cooked chicken or shrimp. Grilled chicken gives a great smoky taste. Shrimp cooks quickly and absorbs the pesto flavor well. You can also use beans like chickpeas for a plant-based option. They add protein and fiber without meat. Just fold them in with the pasta and tomatoes. If you need gluten-free pasta, use rice or chickpea pasta. They taste great with pesto. For a low-carb choice, try zucchini noodles, known as zoodles. They are light and soak up flavors well. Just spiralize your zucchini and sauté it for a few minutes. This will give you a tasty, low-carb meal. After enjoying your pesto pasta with roasted tomatoes, store leftovers in an airtight container. Let the pasta cool to room temperature first. Then, place it in the fridge. It will stay fresh for about three days. If you need to store it longer, consider freezing it. To reheat your pasta, place it in a pot over low heat. Add a splash of water or olive oil to keep it moist. Stir gently until warmed through. You can also microwave it in a bowl. Cover it with a microwave-safe lid. Heat for one minute, stir, and heat again if needed. To freeze pesto pasta, follow these steps: - Cool the pasta completely. - Portion it into freezer-safe bags. - Squeeze out excess air before sealing. - Label the bags with the date. You can freeze it for up to three months. To enjoy, thaw it in the fridge overnight before reheating. I love using spaghetti for this dish. It captures the sauce well. You can also use penne, fusilli, or any pasta you like. Just make sure it cooks al dente, so it holds its shape. Yes, you can make this dish vegan! Simply swap the Parmesan cheese with a vegan option. You can also use nutritional yeast for a cheesy flavor. Check the pesto ingredients too, as some brands add cheese. Roasted tomatoes taste best fresh. If you have leftovers, store them in the fridge. They will last for about 3 to 5 days in an airtight container. You can also freeze them, but they may lose some texture. Absolutely! Homemade pesto adds a fresh touch. You can use basil, spinach, or even arugula. Just blend it with nuts, olive oil, garlic, and Parmesan. The flavor will be bright and unique in your dish. You now know how to make delicious pesto pasta with roasted tomatoes. We covered the main and optional ingredients, equipment needed, and step-by-step instructions. You learned tips for the best tomatoes, cooking tips, and variations to try. Don't forget about storage tips for leftovers and answers to common questions. Overall, this dish is easy to make and fun to customize. Enjoy your cooking journey and experiment with your own flavors!$

Pesto Pasta with Roasted Tomatoes

A delicious pasta dish featuring spaghetti tossed with basil pesto and roasted cherry tomatoes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

8 oz spaghetti or your preferred pasta
1 cup cherry tomatoes, halved
1 cup basil pesto
2 tablespoons olive oil
1 teaspoon balsamic vinegar
to taste Salt and pepper
½ cup grated Parmesan cheese
for serving Extra Parmesan cheese
for garnish Fresh basil leaves

Instructions

Preheat your oven to 400°F (200°C).
On a baking sheet, toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the sheet and roast in the oven for 15-20 minutes, or until they are blistered and caramelized.
While the tomatoes roast, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes.
Reserve ½ cup of pasta cooking water, then drain the pasta and return it to the pot.
Stir in the basil pesto, the remaining tablespoon of olive oil, and balsamic vinegar, mixing until the pasta is well coated. If the pasta seems too dry, gradually add the reserved pasta water until you reach the desired consistency.
Gently fold in the roasted tomatoes, and then sprinkle in the grated Parmesan cheese, stirring to combine. Adjust seasoning with more salt and pepper if needed.
Serve hot, topped with extra Parmesan cheese and fresh basil leaves for garnish.

Notes

Feel free to use homemade pesto for a fresher taste.

Keyword Italian, pasta, pesto, roasted tomatoes