Pesto Pasta Roasted Tomatoes (Print Version)
Vibrant basil pesto coating al dente pasta, complemented by sweet caramelized cherry tomatoes in this classic Italian favorite.
# Ingredients:
→ Pasta
01 -
12 oz (340g) rigatoni or other pasta
→ Pesto
02 -
2 cups fresh basil
03 -
½ cup (60g) pine nuts or substitute with walnuts/cashews
04 -
1 clove garlic, peeled
05 -
½ cup (45g) freshly grated Parmesan cheese
06 -
½ cup (120ml) olive oil
→ Roasted Tomatoes
07 -
1 tbsp (15ml) olive oil
08 -
2 cups (250g) cherry tomatoes, halved
09 -
Salt, to taste
10 -
Pepper, to taste
11 -
2 cloves garlic, optional
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C). Slice the cherry tomatoes in half and place them on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and optionally add 2 whole garlic cloves. Roast for 20-25 minutes until caramelized.
02 -
While the tomatoes roast, combine fresh basil, pine nuts, garlic clove, and Parmesan cheese in a food processor. Gradually add olive oil, blending until smooth. Adjust seasoning with salt, pepper, or additional cheese if necessary.
03 -
Bring a large pot of salted water to a boil. Cook pasta according to package instructions (about 8-10 minutes for al dente). Reserve ½ cup of pasta water and drain the cooked pasta.
04 -
Return the drained pasta to the pot and toss with freshly prepared pesto. Add reserved pasta water as needed to evenly coat the pasta.
05 -
Gently fold the roasted tomatoes into the pesto-coated pasta, taking care to keep them intact.
06 -
Serve in individual bowls, garnishing with fresh basil, extra grated Parmesan, and toasted pine nuts if desired.
# Additional Notes:
01 -
Reserve some pasta water to help coat the pasta evenly when mixing with pesto.