Pesto Pasta with Roasted Tomatoes: A Comforting Weeknight Dinner
There’s something incredibly soothing about a warm bowl of pasta, especially when it’s combined with the lush flavors of basil pesto and perfectly roasted tomatoes. Whenever I twirl a forkful of this creamy, vibrant dish, I’m transported back to summer nights spent in my grandmother’s kitchen, where the aroma of fresh basil and simmering tomatoes filled the air. This Pesto Pasta with Roasted Tomatoes is not just a recipe; it’s a heartfelt reminder of those cozy moments that make life a little sweeter.
Perfect as an easy weeknight dinner, this dish can be made in under 30 minutes and is packed with fresh ingredients that will make your taste buds sing. Plus, it’s open to delicious variations, so everyone in the family can enjoy their own personal version! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy: Ideal for busy weeknights, this dish comes together in just 30 minutes.
- Flavor-packed: The combination of roasted tomatoes and zesty pesto sauce elevates every bite.
- Customizable: Add your favorite ingredients or leftovers for a personal touch that suits your taste.
- Healthy and wholesome: Made with fresh ingredients that nourish your body without sacrificing flavor.
- Family-friendly: A crowd-pleaser that even picky eaters can enjoy!
Gather These Simple Ingredients
To create this delightful Pesto Pasta with Roasted Tomatoes, you’ll need:
Roasted Tomatoes
- 2 cups cherry or grape tomatoes
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Pasta
- 12 oz pasta (penne, fusilli, or spaghetti)
- Salted water for boiling
Pesto Sauce
- ½–¾ cup basil pesto (store-bought or homemade)
- ¼ cup reserved pasta water
- ¼ cup grated Parmesan cheese
Optional Add-Ins
- Fresh mozzarella pearls
- Grilled chicken or shrimp
- Baby spinach or arugula
- Red pepper flakes
Let’s Make It Together
Roast the Tomatoes: Preheat your oven to 425°F (220°C). In a mixing bowl, toss the cherry tomatoes with olive oil, salt, and pepper until they’re well coated. Spread them evenly on a baking sheet and roast for 15–18 minutes, or until they’re blistered and lightly caramelized. Your kitchen will transform into a fragrant paradise!
Cook the Pasta: While the tomatoes roast, bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente. Remember to reserve ¼ cup of the pasta water before draining the rest!
Combine: Return the cooked pasta to the pot. Stir in the basil pesto, grated Parmesan cheese, and reserved pasta water until everything is evenly coated in that luscious, green goodness.
Finish the Dish: Gently fold in the roasted tomatoes, giving everything a good mix. Adjust the seasoning according to your taste.
Serve: Plate your pasta, and if you feel indulgent, top it with extra Parmesan, red pepper flakes, or a sprinkle of fresh basil for a pop of color. Enjoy every comforting bite!
Delicious Variations to Try
- Creamy Spinach Pesto: Blend fresh spinach into your basil pesto for a richer, verdant sauce that’s oh-so-delicious.
- Mediterranean Twist: Add kalamata olives, sun-dried tomatoes, and feta cheese for a zesty Mediterranean flair that’ll make your taste buds dance.
- Protein Boost: Toss in grilled chicken or shrimp for a hearty meal that’s packed with protein.
- Fresh Ingredients: Mix in some baby spinach or arugula for a little extra crunch and that fresh, garden taste!
Chef Emma’s Helpful Tips
- Make Ahead: You can roast the tomatoes a day or two in advance and keep them stored in the refrigerator. They’ll maintain their burst of flavor!
- Ingredient Swaps: Don’t hesitate to experiment! Swap out the pesto for a sun-dried tomato spread or a vegan pesto if you prefer.
- Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Simply reheat and enjoy!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 380
- Carbohydrates: 55g
- Sugar: 3g
- Fat: 15g
- Protein: 10g
- Sodium: 350mg
Frequently Asked Questions
- Can I make this ahead? Yes, you can roast the tomatoes and prepare the pesto in advance for a quicker assembly during the week.
- Can I use different ingredients? Absolutely! Feel free to swap out the pasta type or add in your favorite proteins and veggies.
- How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently!
- How long does it last? Best enjoyed fresh, but it will stay good for up to 3 days in the refrigerator.
Final Thoughts
This Pesto Pasta with Roasted Tomatoes is more than just a dish; it’s an invitation to create lasting memories around the dinner table. Its comfort and simplicity make it a staple in my kitchen, and I hope it finds a warm place in yours, too. Save this recipe to your ‘cozy dinners’ board so it’s ready when you need a delightful treat! Happy cooking!
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Pesto Pasta with Roasted Tomatoes
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting pasta dish featuring basil pesto and roasted tomatoes, perfect for weeknight dinners.
Ingredients
- 2 cups cherry or grape tomatoes
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 12 oz pasta (penne, fusilli, or spaghetti)
- Salted water for boiling
- ½–¾ cup basil pesto (store-bought or homemade)
- ¼ cup reserved pasta water
- ¼ cup grated Parmesan cheese
- Optional Add-Ins: Fresh mozzarella pearls, grilled chicken or shrimp, baby spinach or arugula, red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C). Toss cherry tomatoes with olive oil, salt, and pepper.
- Spread tomatoes on a baking sheet and roast for 15–18 minutes until blistered and caramelized.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions, reserving ¼ cup of pasta water before draining.
- Return cooked pasta to the pot, adding pesto, grated Parmesan, and reserved pasta water. Stir until evenly coated.
- Fold in the roasted tomatoes and adjust seasoning to taste.
- Plate and top with extra Parmesan, red pepper flakes, or fresh basil before serving.
Notes
Make ahead by roasting tomatoes in advance; store in the refrigerator. Experiment with different add-ins for personalized flavors.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 5mg
Keywords: pasta, pesto, roasted tomatoes, weeknight dinner, vegetarian