Flavorful Pesto Pasta with Roasted Cherry Tomatoes
A quick and easy pesto pasta dish featuring roasted cherry tomatoes that add a sweet-savory burst of flavor, perfect for a light yet satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 oz (340 g) linguine or spaghetti
- 2 cups (about 300 g) cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup (120 ml) basil pesto (homemade or store-bought)
- 1/4 cup freshly grated Parmesan cheese (optional)
- 2 tablespoons toasted pine nuts (optional)
- Salt and freshly cracked black pepper to taste
- A handful of fresh basil leaves, torn for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Rinse and halve the cherry tomatoes. Toss in a bowl with 2 tablespoons of olive oil, minced garlic, a pinch of salt, and freshly cracked black pepper. Spread the tomatoes cut side up on the baking sheet.
- Roast the tomatoes for 20-25 minutes until blistered and caramelized but not mushy.
- While the tomatoes roast, bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions (usually 8-10 minutes) until al dente. Reserve 1/2 cup (120 ml) of pasta water before draining.
- Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant. Set aside to cool (optional).
- Return the drained pasta to the pot or a large mixing bowl. Add the roasted cherry tomatoes with their juices, pesto sauce, and remaining 1 tablespoon olive oil. Stir gently to combine, adding reserved pasta water a little at a time to loosen the sauce if needed.
- Taste and adjust salt and pepper. Fold in most of the toasted pine nuts and half the grated Parmesan.
- Garnish with torn fresh basil leaves and the remaining cheese and pine nuts just before serving.
Notes
Reserve pasta water to thin the pesto sauce if needed. Roast tomatoes cut side up for best caramelization. Toast pine nuts carefully to avoid burning. Roasted tomatoes can be prepared up to 3 days ahead and refrigerated.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 450
- Sugar: 6
- Sodium: 350
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 50
- Fiber: 4
- Protein: 12
Keywords: pesto pasta, roasted cherry tomatoes, easy dinner, quick pasta recipe, vegetarian pasta, Italian pasta dish