Pesto Pasta with Roasted Tomatoes

This rustic pesto pasta with roasted cherry tomatoes transforms simple ingredients into a restaurant-worthy meal that's become my signature summer dish when basil is abundant in my garden. The contrast between the vibrant herbaceous pesto and sweet caramelized tomatoes creates a pasta that's both comforting and sophisticated.

I first made this recipe when hosting an impromptu dinner party with ingredients I had on hand. The compliments were so effusive that it's now my most requested dish when friends visit during tomato season.

Ingredients

• Fresh basil: the star ingredient that provides bright peppery flavor and beautiful green color
• Pine nuts: add buttery richness and traditional texture to the pesto can be toasted for enhanced flavor
• Parmesan cheese: brings savory depth and helps emulsify the pesto sauce choose Parmigiano Reggiano for best results
• Cherry tomatoes: become candy sweet when roasted choose a mix of colors for visual appeal
• Pasta: shapes with ridges or tubes like rigatoni catch more sauce in each bite
• Olive oil: use a good quality extra virgin for the pesto as its flavor will be prominent
• Garlic: provides essential aromatic notes both in the pesto and roasted with tomatoes
• Reserved pasta water: the secret ingredient that helps create a silky sauce that clings to pasta

Step-by-Step Instructions

Roast the Tomatoes:

Begin by preheating your oven to 400°F. Slice each cherry tomato in half and arrange them cut side up on a baking sheet without overcrowding. Drizzle generously with olive oil ensuring each tomato gets a light coating. Season thoughtfully with salt and pepper. For deeper flavor add whole garlic cloves to the pan. Roast for the full 25 minutes until the tomatoes have shriveled slightly and developed caramelized edges while releasing their sweet juices.

Prepare the Pesto:

While the tomatoes transform in the oven focus on creating the perfect pesto. Add fresh basil leaves pine nuts garlic and Parmesan to your food processor. Pulse a few times to break down the ingredients before adding olive oil. Stream the oil in slowly while the machine runs to create an emulsion. The pesto should be smooth but with some texture remaining. Taste and adjust seasoning remembering the Parmesan adds saltiness.

Cook the Pasta:

Bring a large pot of water to a rolling boil. Season generously with salt until it tastes like sea water. Add your pasta and stir immediately to prevent sticking. Time it precisely for al dente texture about 1 minute less than package directions. Before draining scoop out 1/2 cup of starchy pasta water this is crucial for creating a silky sauce. Drain pasta but never rinse it.

Combine the Pasta and Pesto:

Return the hot pasta to the pot while still steaming. Immediately add the freshly made pesto while the pasta is hot which helps the sauce adhere. Toss thoroughly using tongs or two spoons adding splashes of reserved pasta water as needed until each piece is coated with a glossy layer of pesto. The heat activates the cheese creating a creamy cohesive sauce.

Add the Roasted Tomatoes:

With gentle hands fold in the roasted tomatoes and any pan juices. Use a folding motion rather than aggressive stirring to keep the tomatoes intact. The heat from the pasta will warm everything perfectly while maintaining the tomatoes delicate structure and allowing their sweet juices to mingle with the pesto.

Save

The first time I served this to my Italian grandmother she gave it her highest compliment a silent nod followed by a request for the recipe. The secret I learned from her was to never skimp on the quality of your Parmesan as it carries the savoriness of the entire dish.

Make It Ahead

This pasta dish comes together quickly but several components can be prepared in advance. The pesto can be made up to 3 days ahead and stored in an airtight container with a thin layer of olive oil on top to prevent browning. Roasted tomatoes can be prepared a day ahead and refrigerated. Simply bring both components to room temperature before combining with freshly cooked pasta. For the freshest flavor wait until serving day to assemble everything together.

Seasonal Variations

During winter months when fresh basil is scarce or expensive substitute with arugula or kale pesto for an equally delicious alternative. In spring add blanched asparagus tips or fresh peas to bring seasonal brightness. Summer allows for the addition of zucchini or yellow squash ribbons. Fall versions shine with roasted butternut squash cubes or crispy pancetta. The versatility of this base recipe makes it perfect for adapting to whatever is freshest at your market.

Serving Suggestions

Serve this pasta as a stunning centerpiece with a simple arugula salad dressed in lemon vinaigrette. For protein addition top with grilled chicken breasts seared shrimp or cannellini beans. A glass of crisp Pinot Grigio or light Sangiovese complements the herbaceous and sweet notes perfectly. Finish the meal with something simple like fresh berries and whipped cream to balance the richness of the pasta.

The Importance of Pasta Water

Never underestimate the magic of reserved pasta water in creating restaurant quality pasta dishes. This starchy liquid acts as an emulsifier helping the oil based pesto cling to the pasta rather than slide off. It also adds a silky texture without heaviness that would come from adding cream. Add just enough to loosen the sauce without making it watery starting with a few tablespoons and adding more as needed.

Recipe FAQs

→ Can I make the pesto ahead of time?

Yes, you can prepare the pesto up to 3 days in advance. Store it in an airtight container with a thin layer of olive oil on top to prevent discoloration. Keep refrigerated and bring to room temperature before mixing with pasta.

→ What can I substitute for pine nuts in the pesto?

Walnuts or cashews make excellent alternatives to pine nuts. Walnuts offer a slightly bitter note while cashews provide a creamier texture. Sunflower seeds are also a great nut-free option that maintains the dish's texture and provides good flavor.

→ How can I make this dish vegan?

To make this dish vegan, replace the Parmesan cheese with nutritional yeast (about 3-4 tablespoons) or a vegan Parmesan alternative. The nutritional yeast provides a similar cheesy, umami flavor while keeping the dish completely plant-based.

→ Why is my pesto turning brown?

Pesto turns brown when the basil oxidizes upon exposure to air. To prevent this, add a thin layer of olive oil on top when storing, blanch the basil briefly before making pesto, or add a small squeeze of lemon juice which helps maintain the vibrant green color.

→ What types of pasta work best with pesto?

Medium-shaped pastas with ridges or curves work best with pesto as they catch and hold the sauce well. Rigatoni (as suggested in the recipe), fusilli, farfalle, and orecchiette are excellent choices. Long pasta like linguine or spaghetti also works nicely if you prefer twirling your pasta.

→ Can I freeze leftover pesto?

Absolutely! Pesto freezes remarkably well. Portion it into ice cube trays for convenient single servings, then transfer the frozen cubes to a freezer bag. Frozen pesto maintains quality for up to 6 months and can be thawed directly into hot pasta.