Description
Pesto pasta with roasted tomatoes delivers a perfect summer dinner straight from your kitchen. Juicy roasted tomatoes and fresh basil pesto create a simple yet satisfying meal that comes together in minutes.
Ingredients
Scale
Main Ingredients:
- 8 ounces pasta
- 1 cup cherry tomatoes
- 1 cup pesto sauce
Supporting Ingredients:
- 2 tablespoons olive oil
Seasonings:
- Salt to taste
- Pepper to taste
Instructions
- Fire up your oven to a toasty 400F and grab a baking sheet for the tomatoes.
- Scatter 1 cup of cherry tomatoes across the sheet in a single layer.
- Drizzle 2 tbsp olive oil over the tomatoes, then sprinkle salt and pepper to your taste.
- Roast the tomatoes for exactly 20 minutes until they’re slightly blistered and caramelized.
- While tomatoes are roasting, boil 8 oz of pasta in salted water according to the package directions.
- Drain the pasta completely, then return it to the warm pot.
- Pour 1 cup of pesto directly over the hot pasta and stir until every strand is coated evenly.
- Gently fold the roasted tomatoes into the pesto pasta, keeping them intact.
- Transfer to serving plates and enjoy the pasta while it’s still warm and fragrant.
Notes
- Roast tomatoes until they’re slightly charred and bursting for maximum flavor concentration.
- Choose a high-quality store-bought or homemade pesto for the best overall taste profile.
- Salt the pasta water generously to enhance the entire dish’s seasoning from the start.
- For a gluten-free version, swap regular pasta with zucchini noodles or chickpea pasta to keep the recipe flexible and delicious.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 590 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 0 mg