If you’re looking for a vibrant, comforting, and easy-to-make dish, Pesto Pasta with Roasted Tomatoes is the answer. This dish combines the aromatic richness of homemade pesto with the sweet, caramelized flavor of roasted tomatoes, creating a pasta that’s both fresh and satisfying. The savory, herb-packed pesto sauce coats the pasta beautifully, while the roasted tomatoes add a burst of sweetness, making every bite a delightful experience.
Why You’ll Love Pesto Pasta with Roasted Tomatoes
There’s a lot to love about this dish:
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Flavor-packed: The roasted tomatoes bring out a deep sweetness that pairs perfectly with the herby, nutty pesto.
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Quick and Easy: With a prep time of just 10 minutes and a cook time of about 30 minutes, you can have this dish on the table in under an hour.
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Versatile: You can use any pasta of your choice and adjust the vegetables and seasonings to match your preferences.
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Fresh and Nutritious: Packed with vegetables, fresh basil, and healthy olive oil, this dish is full of nutrients.
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Customizable: Easily adapted for gluten-free, vegan, or vegetarian diets.
Ingredients for Pesto Pasta with Roasted Tomatoes
To make this delicious dish, you’ll need the following ingredients. These simple yet flavorful elements come together to create a satisfying pasta that’s bursting with fresh flavors.
For the Roasted Tomatoes:
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2 cups cherry tomatoes: These little tomatoes burst with sweetness when roasted, making them the perfect topping for your pasta.
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1 tbsp olive oil: A good quality olive oil will enhance the flavors of the tomatoes as they roast.
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Salt and pepper: To season the tomatoes, bringing out their natural sweetness.
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2 cloves garlic (optional): Roasting garlic with the tomatoes adds an extra layer of flavor, perfect for this dish.
For the Homemade Pesto:
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2 cups fresh basil: The heart of your pesto. Fresh basil gives the pesto its characteristic fragrant flavor.
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½ cup pine nuts (or walnuts/cashews): Pine nuts bring a creamy, buttery flavor to the pesto. If needed, you can use walnuts or cashews for a different flavor profile.
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1 garlic clove: For depth and richness in the pesto.
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½ cup Parmesan cheese: Freshly grated Parmesan gives the pesto a savory, umami flavor.
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½ cup olive oil: A high-quality olive oil is key for achieving a smooth, flavorful pesto.
For the Pasta:
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12 oz pasta (penne, rigatoni, or spaghetti): Choose your favorite pasta to serve as the base for the pesto and roasted tomatoes.
How to Roast Tomatoes to Perfection
Roasting tomatoes is a simple process that transforms their flavor, bringing out their natural sweetness while creating a slightly crispy texture on the edges. Here’s how to do it:
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Preheat the oven to 400°F (200°C).
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Prepare the tomatoes by slicing them in half. Toss them in olive oil, salt, and pepper for seasoning. If you want extra flavor, you can add a couple of garlic cloves to the mix.
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Roast the tomatoes: Arrange them cut-side up on a baking sheet. Roast for about 20-25 minutes, or until the tomatoes are soft and slightly caramelized with crispy edges.
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Optional add-ons: For added richness, you can drizzle balsamic glaze over the roasted tomatoes. Fresh herbs like thyme or rosemary can also be sprinkled over the tomatoes for an extra aromatic touch.
The roasting process will concentrate the natural sugars in the tomatoes, giving them an irresistible sweetness that balances perfectly with the herby pesto.
Making the Perfect Homemade Pesto
Homemade pesto is incredibly easy to make and elevates this dish to the next level. Here’s how to prepare a classic pesto:
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Blend the ingredients: In a food processor, combine 2 cups fresh basil, ½ cup pine nuts, 1 garlic clove, and ½ cup grated Parmesan cheese.
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Add olive oil: With the food processor running, slowly stream in ½ cup olive oil until the pesto reaches a smooth consistency.
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Adjust the seasoning: Taste the pesto and season with salt and pepper to your liking. You can also add more Parmesan cheese if you prefer a cheesier flavor.
For convenience, you can always use store-bought pesto if you’re in a rush. Just be sure to choose a high-quality pesto for the best flavor.
Cooking and Combining the Pasta
With your roasted tomatoes and pesto ready, it’s time to bring everything together. The pasta will serve as the base for these vibrant flavors. Here’s how to cook and combine the pasta with the pesto and roasted tomatoes:
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Cook the Pasta:
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Bring a large pot of salted water to a boil. Add your chosen pasta and cook it according to the package directions, typically around 8-10 minutes for al dente texture.
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Make sure to reserve about ½ cup of pasta water before draining the pasta. The starchy pasta water will be essential in helping the pesto sauce coat the pasta evenly.
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Combine the Pasta and Pesto:
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Once the pasta is cooked, drain it and return it to the pot.
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Immediately toss the hot pasta with the freshly made pesto. The warmth of the pasta will help the pesto spread evenly, ensuring every bite is packed with flavor.
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If the pesto seems too thick, add a splash of the reserved pasta water to loosen it up and make it easier to coat the pasta.
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Add the Roasted Tomatoes:
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Gently fold the roasted tomatoes into the pesto-coated pasta. Be careful not to break the tomatoes apart too much. Their burst of sweetness and soft texture will add a delightful contrast to the richness of the pesto.
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Final Touch:
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Taste and adjust the seasoning if necessary, adding more salt, pepper, or Parmesan for extra flavor. If you want a richer pesto, add more olive oil or a small squeeze of lemon juice for a fresh kick.
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Serving and Garnishing Suggestions
Presentation is key when serving this vibrant pasta dish. Here are some ideas to make it even more delicious and visually appealing:
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Garnish with Fresh Basil: A few fresh basil leaves not only enhance the flavor but also add a burst of color to the dish.
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Add Parmesan Shavings: A few curls of freshly grated Parmesan cheese on top will make the dish look as good as it tastes.
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Toast Extra Pine Nuts: Toast some pine nuts and sprinkle them over the top for added texture and flavor.
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Pair with a Side Salad or Garlic Bread: This pesto pasta pairs beautifully with a crisp green salad or some crunchy garlic bread for a complete, satisfying meal.
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Wine Pairing: For wine lovers, serve this dish with a crisp white wine, such as Sauvignon Blanc, which pairs wonderfully with the fresh, herbaceous pesto.
Tips for Storing and Reheating Leftovers
If you’re lucky enough to have leftovers, here’s how to store and reheat the pasta:
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Storing Leftovers:
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Place the leftover pesto pasta in an airtight container and store it in the fridge for up to 3 days. Make sure the pasta is completely cooled before storing it to avoid condensation.
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Reheating Tips:
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To reheat, place the pasta in a skillet over medium heat. Add a splash of olive oil or reserved pasta water to help loosen the sauce and prevent the pasta from drying out. Stir occasionally to ensure even reheating.
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You can also microwave the pasta in short bursts, stirring in between, to prevent it from overheating and drying out.
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Transform Leftovers:
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Pasta Salad: Turn leftover Pesto Pasta with Roasted Tomatoes into a pasta salad by chilling it and adding fresh veggies like cucumbers, bell peppers, or olives.
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Frittata: For a quick breakfast or brunch, transform the leftovers into a frittata by beating a couple of eggs and mixing them with the pasta, then cooking in a skillet until set.
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Nutritional Breakdown Healthy and Flavorful
Not only is Pesto Pasta with Roasted Tomatoes bursting with flavor, but it also provides a balanced combination of nutrients, making it a great option for a wholesome meal. Here’s a breakdown of the nutritional facts per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 475 |
| Protein | 12g |
| Carbohydrates | 50g |
| Fat | 20g |
| Saturated Fat | 3g |
| Polyunsaturated Fat | 9g |
| Monounsaturated Fat | 7g |
| Cholesterol | 15mg |
| Sodium | 350mg |
| Potassium | 210mg |
| Fiber | 4g |
| Sugar | 7g |
| Vitamin A | 750IU |
| Vitamin C | 30mg |
| Calcium | 280mg |
| Iron | 1.5mg |
Key Nutritional Benefits:
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Protein: With 12g of protein per serving, this dish offers a moderate amount of protein, primarily from the pasta and Parmesan. For an extra protein boost, consider adding grilled chicken or chickpeas.
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Healthy Fats: The healthy fats in olive oil and pine nuts help support heart health and provide essential fatty acids.
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Vitamins and Minerals: The roasted tomatoes offer vitamin C, which helps boost immunity, while the basil adds vitamin A, supporting eye health. The Parmesan cheese contributes calcium for strong bones.
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Fiber: The vegetables in the dish, along with the pasta, contribute 4g of fiber, which supports digestion and keeps you feeling full.
Storing and Reheating Leftovers
If you have any leftovers of your Pesto Pasta with Roasted Tomatoes, don’t worry—it stores well for later enjoyment. Here are some tips:
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Storing Leftovers:
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Place the leftover pasta in an airtight container and store it in the refrigerator for up to 3 days. Be sure to cool the pasta to room temperature before storing it to prevent condensation.
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Reheating Tips:
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To reheat, place the pasta in a skillet over medium heat and add a small amount of olive oil or pasta water to help loosen the sauce. Stir occasionally to ensure even reheating.
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Alternatively, you can microwave the pasta in short bursts, stirring in between to avoid overcooking.
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Leftover Ideas:
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Pasta Salad: Turn your leftover Pesto Pasta with Roasted Tomatoes into a delicious pasta salad by chilling it and adding fresh vegetables like cucumbers or arugula.
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Pasta Frittata: For a quick brunch, mix the leftovers with beaten eggs and cook the mixture in a skillet until set. It makes a great frittata!
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Frequently Asked Questions About Pesto Pasta with Roasted Tomatoes
Q1: Can I use other vegetables in this recipe?
Yes! This dish is versatile, and you can swap out the tomatoes for other vegetables such as eggplant, zucchini, or broccoli. If using denser vegetables, just be sure to adjust the roasting time accordingly.
Q2: Is it possible to make this dish gluten-free?
Absolutely! Simply swap the regular pasta for gluten-free pasta. There are many great gluten-free options, including rice, corn, or chickpea pasta.
Q3: How can I make it vegan?
To make this Pesto Pasta with Roasted Tomatoes vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative like nutritional yeast. The pesto still remains delicious and full of flavor!
Q4: Can I freeze this dish?
While this pasta can be frozen, it’s best to freeze the pasta and pesto separately from the roasted tomatoes. Freezing the tomatoes can alter their texture. The pasta and pesto should stay good for up to 2 months. To reheat, thaw in the fridge overnight and gently reheat on the stove.
Q5: Can I add protein to this dish?
Yes, for a heartier meal, you can add grilled chicken, shrimp, or even chickpeas for a vegetarian protein option. These options will blend seamlessly with the flavors of the pesto and roasted tomatoes.
Conclusion Enjoy a Flavorful and Satisfying Meal
Pesto Pasta with Roasted Tomatoes is the perfect combination of fresh, vibrant flavors and comforting textures. Whether you’re making it for a weeknight dinner, a weekend gathering, or meal prepping for the week ahead, this dish will surely become a staple in your kitchen. Its versatility allows you to make it your own by adding different vegetables, proteins, or making it vegan. Simple to prepare, full of flavor, and healthy—what more could you ask for?
Pesto Pasta with Roasted Tomatoes Recipe
Ingredients
Method
- Roast the Tomatoes:
- Preheat the oven to 400°F (200°C).
- Slice the cherry tomatoes in half and place them on a baking sheet. Drizzle with olive oil, then season with salt, pepper, and optional garlic.
- Roast for 20-25 minutes, or until the tomatoes are soft and caramelized.
- Prepare the Pesto:
- In a food processor, combine fresh basil, pine nuts, garlic, and Parmesan cheese.
- Slowly add olive oil and blend until smooth. Season with salt and pepper.
- Cook the Pasta:
- Bring a pot of salted water to a boil. Cook pasta according to the package instructions. Reserve ½ cup pasta water before draining.
- Combine:
- Toss the cooked pasta with the pesto and reserved pasta water.
- Gently fold in the roasted tomatoes.
- Serve:
- Garnish with fresh basil and extra Parmesan cheese. Serve immediately!
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative like nutritional yeast.
- You can use gluten-free pasta for a gluten-free option.
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- This recipe can be made ahead by roasting the tomatoes and cooking the pasta in advance.
Nutritional Facts (Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 475 |
| Protein | 12g |
| Carbohydrates | 50g |
| Fat | 20g |
| Saturated Fat | 3g |
| Polyunsaturated Fat | 9g |
| Monounsaturated Fat | 7g |
| Cholesterol | 15mg |
| Sodium | 350mg |
| Potassium | 210mg |
| Fiber | 4g |
| Sugar | 7g |
| Vitamin A | 750IU |
| Vitamin C | 30mg |
| Calcium | 280mg |
| Iron | 1.5mg |
