There’s something magical about the combination of sweet roasted tomatoes, fragrant basil pesto, and perfectly cooked pasta that just speaks to my soul. This Roasted Tomato and Basil Pesto Pasta isn’t just another pasta recipe – it’s a celebration of fresh ingredients coming together to create something truly spectacular. What I love most about this dish is how the slow-roasting process brings out the natural sweetness of the tomatoes, creating a deep, rich flavor that perfectly complements the bright, herby pesto.
Ingredients
- 1 pound cherry tomatoes, halved
- 16 oz pasta (penne or spaghetti work best)
- 4 tablespoons olive oil, divided
- 4 cloves garlic, thinly sliced
- 1 cup fresh basil pesto (homemade or store-bought)
- 1/2 cup reserved pasta water
- Salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Toss halved tomatoes with 2 tablespoons olive oil, salt, and pepper. Spread them cut-side up on the prepared baking sheet.
- Roast tomatoes for 25-30 minutes until they’re slightly shriveled and caramelized around the edges.
- Meanwhile, bring a large pot of salted water to boil and cook pasta according to package instructions. Remember to reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat remaining olive oil over medium heat. Add sliced garlic and cook until fragrant, about 1 minute.
- Add the roasted tomatoes and pasta to the skillet, then stir in the pesto.
- Gradually add reserved pasta water as needed to create a silky sauce that coats the pasta.
- Finish with freshly grated Parmesan and torn basil leaves.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4-6 portions
Recipe Notes
- For the best flavor, let tomatoes cool for 5 minutes after roasting before adding them to the pasta.
- Don’t skip reserving the pasta water – it’s essential for creating the perfect sauce consistency.
- If using store-bought pesto, look for one without preservatives for the best flavor.
- This dish is best served immediately, but leftovers can be stored in an airtight container for up to 3 days.
- For a gluten-free version, simply substitute your favorite gluten-free pasta.
- To make it ahead, you can roast the tomatoes up to 24 hours in advance and store them in the refrigerator.
This recipe is perfect for busy weeknights but special enough for weekend entertaining. The combination of sweet roasted tomatoes and fresh basil pesto creates a restaurant-quality dish that’s surprisingly simple to make at home.
Roasted Tomato and Basil Pesto Pasta
Ingredients
- 1 pound cherry tomatoes halved
- 16 oz pasta penne or spaghetti work best
- 4 tablespoons olive oil divided
- 4 cloves garlic thinly sliced
- 1 cup fresh basil pesto homemade or store-bought
- 1/2 cup reserved pasta water
- Salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Toss halved tomatoes with 2 tablespoons olive oil, salt, and pepper. Spread them cut-side up on the prepared baking sheet.
- Roast tomatoes for 25-30 minutes until they're slightly shriveled and caramelized around the edges.
- Meanwhile, bring a large pot of salted water to boil and cook pasta according to package instructions. Remember to reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat remaining olive oil over medium heat. Add sliced garlic and cook until fragrant, about 1 minute.
- Add the roasted tomatoes and pasta to the skillet, then stir in the pesto.
- Gradually add reserved pasta water as needed to create a silky sauce that coats the pasta.
- Finish with freshly grated Parmesan and torn basil leaves.
