Pesto Pasta with Roasted Tomatoes

This pesto pasta with roasted tomatoes is one of my favorite quick meals when I want something bright, fresh, and comforting. It brings together the herbaceous flavor of basil pesto with sweet, blistered cherry tomatoes and perfectly cooked pasta. It’s a simple dish that feels elegant, making it ideal for a weeknight dinner or a casual dinner party.

Why You’ll Love This Recipe

I love this recipe because it’s full of flavor with minimal effort. The roasted tomatoes add a juicy, caramelized depth to the pasta, while the pesto coats every bite with bold, garlicky herb goodness. It’s easy to prepare ahead of time, and I can serve it warm or at room temperature. Plus, it’s totally customizable and works beautifully with add-ins like grilled chicken or mozzarella.

Ingredients

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

• Pasta (such as penne, fusilli, or spaghetti)

• Cherry or grape tomatoes

• Olive oil

• Salt

• Black pepper

• Garlic (optional)

• Basil pesto (homemade or store-bought)

• Fresh basil leaves for garnish

• Parmesan cheese for serving

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, pepper, and minced garlic if using, then roast them for 20–25 minutes until they’re soft, blistered, and slightly caramelized.

3. While the tomatoes roast, I cook the pasta according to the package instructions until al dente. I reserve about 1/2 cup of pasta water before draining.

4. I return the hot pasta to the pot and stir in the pesto, adding a splash of reserved pasta water to help coat everything evenly.

5. I fold in the roasted tomatoes, along with any juices from the baking sheet.

6. I serve the pasta immediately, topped with fresh basil and grated Parmesan.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep, 20–25 minutes to roast, and 10 minutes to cook the pasta, so I can have it ready in around 40 minutes.

Variations

Sometimes I add grilled chicken or shrimp for extra protein, or toss in arugula or spinach for more greens. I’ve also added mini mozzarella balls or dollops of ricotta for creaminess. For a nut-free pesto, I use sunflower seeds or skip the nuts entirely.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of water or olive oil to loosen the pesto. It’s also great served cold or at room temperature as a pasta salad.

FAQs

Can I use homemade pesto?

Absolutely. I often make my own with fresh basil, garlic, Parmesan, pine nuts, and olive oil. Store-bought pesto works great too if I’m short on time.

What type of pasta works best?

I usually use short pasta like penne or fusilli because it holds the pesto well, but spaghetti or linguine work beautifully too.

Can I make this vegan?

Yes, I use a dairy-free pesto and skip the Parmesan or use a plant-based cheese. The flavor is still bright and satisfying.

What can I use instead of cherry tomatoes?

I sometimes use grape tomatoes or chop up Roma tomatoes. The roasting time may vary slightly depending on their size.

Is this dish good for meal prep?

Definitely. I often make a big batch, and it holds up well in the fridge. I eat it cold like a pasta salad or reheat it with a bit of extra olive oil.

Conclusion

Pesto pasta with roasted tomatoes is a fresh, flavorful dish that’s as easy to make as it is satisfying to eat. With the sweet tang of roasted tomatoes and the bold punch of basil pesto, it’s a delicious way to enjoy simple ingredients at their best. Whether I’m cooking for myself or a group, this recipe always delivers a bright, comforting meal in no time.