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Recipe by:

Sara Crocker

Delicious Pesto Pasta with Roasted Tomatoes

A simple and flavorful dish combining pesto pasta with roasted tomatoes for a delightful festive meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 8 ounces pasta, fusilli or penne
  • 1 cup fresh basil pesto homemade or store-bought
  • 1 pint cherry tomatoes a mix of red and yellow for color
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Parmesan cheese freshly grated, for serving

Equipment

  • Oven
  • Large pot
  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Rinse the cherry tomatoes and slice them in half. Place them cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast the tomatoes for about 20-25 minutes, or until blistered and tender.
  4. While the tomatoes roast, bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
  5. Reserve about a cup of pasta water, then drain the pasta. In a large bowl, combine hot pasta and basil pesto, tossing gently.
  6. Stir in the roasted tomatoes and a splash of reserved pasta water to create a smooth sauce.
  7. Plate the pasta and sprinkle with freshly grated Parmesan cheese if desired.

Notes

Roasting tomatoes at a higher temperature enhances their sweetness and flavor.