Roasted Tomato and Basil Pesto Pasta
A celebration of fresh ingredients, this Roasted Tomato and Basil Pesto Pasta features sweet roasted tomatoes and fragrant basil pesto, creating a truly spectacular dish.
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.