Pesto Pasta with Roasted Tomatoes

Pesto Pasta with Roasted Tomatoes is a vibrant, herb-packed dish that pairs nutty, garlicky pesto with sweet, blistered cherry tomatoes for a perfect balance of freshness and depth. Tossed with tender pasta and finished with a sprinkle of parmesan, this recipe is light, satisfying, and bursting with flavor in every bite.

Why You’ll Love This Recipe

I love how this dish comes together with minimal effort and maximum flavor. The roasted tomatoes add a rich, juicy sweetness that pairs beautifully with the fresh basil pesto. It’s a great way to use seasonal ingredients, and it works just as well as a weeknight dinner, meal prep option, or even a dish to serve guests. It’s simple, customizable, and incredibly comforting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta (penne, spaghetti, or fusilli work well)
cherry or grape tomatoes
olive oil
salt
black pepper
pesto (homemade or store-bought)
grated parmesan cheese
optional: red pepper flakes, toasted pine nuts, fresh basil leaves

directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I toss the cherry tomatoes with olive oil, salt, and pepper, then spread them out on the baking sheet.

3. I roast the tomatoes for about 20–25 minutes, until they’re blistered and slightly caramelized.

4. While the tomatoes roast, I bring a pot of salted water to a boil and cook the pasta until al dente. I reserve about ½ cup of pasta water before draining.

5. I return the pasta to the pot or a large mixing bowl and toss it with the pesto, adding a little reserved pasta water to help coat the noodles evenly.

6. I gently fold in the roasted tomatoes along with their juices.

7. I serve the pasta warm, topped with parmesan cheese and any additional garnishes like red pepper flakes, toasted pine nuts, or fresh basil.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep, 20–25 minutes to roast the tomatoes, and 10 minutes to cook the pasta, so it’s ready in about 40 minutes total.

Variations

Sometimes I add grilled chicken, shrimp, or chickpeas for more protein. I’ve also tossed in arugula or baby spinach at the end for extra greens. If I want more bite, I add a squeeze of lemon or a pinch of crushed red pepper flakes. For a dairy-free version, I use vegan pesto and skip the parmesan.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently on the stove with a splash of water or in the microwave. The pesto may darken slightly but still tastes great. It’s also delicious served cold as a pasta salad.

FAQs

Can I use sun-dried tomatoes instead of roasted?

Yes, I sometimes use chopped sun-dried tomatoes packed in oil for a more intense flavor. I just drain them slightly before mixing into the pasta.

What’s the best pasta shape for this dish?

I like short pasta like penne or fusilli because they hold onto the pesto well, but spaghetti or linguine work just as nicely.

Can I use store-bought pesto?

Absolutely. Store-bought pesto saves time and still delivers great flavor. I just choose one with simple, fresh ingredients.

How do I keep the pesto from clumping?

I always toss the pasta while it’s still warm and add a little reserved pasta water. That helps thin and spread the pesto evenly.

Is this dish good served cold?

Yes, it makes a delicious cold pasta salad. I sometimes add more pesto before serving chilled to refresh the flavor.

Conclusion

Pesto Pasta with Roasted Tomatoes is a fresh, flavorful dish that’s quick to make and endlessly customizable. With the rich tang of roasted tomatoes and the herby punch of pesto, it’s a pasta recipe I keep coming back to. Whether I’m making it for a quick dinner or a light lunch, it always delivers comfort and brightness in one bowl.

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