Oh my goodness, let me tell you about my absolute favorite go-to dish: pesto pasta with roasted tomatoes! This vibrant and aromatic meal always brings a smile to my face. I’ll never forget the first time I made it for a cozy dinner with friends – the smell of the roasted tomatoes wafting through the house was simply divine! It’s such a versatile dish, perfect for a busy weeknight or a relaxed weekend gathering. The creamy, fresh pesto combined with the sweet burst of the roasted tomatoes creates a flavor explosion that’s just out of this world. Plus, it’s a breeze to whip up! Trust me, once you try this recipe, it’ll become a beloved staple in your kitchen too!
Ingredients List
- 8 oz pasta (your favorite type, I love using penne or fusilli for this dish!)
- 1 cup pesto sauce (homemade or store-bought, it’s all good!)
- 1 cup cherry tomatoes (they add such a lovely sweetness)
- 2 tbsp olive oil (extra virgin is my go-to for flavor)
- Salt to taste (don’t be shy, a little enhances the flavors!)
- Pepper to taste (freshly cracked, if possible, for that extra zing)
How to Prepare Pesto Pasta with Roasted Tomatoes
Alright, let’s jump into the deliciousness of making your very own pesto pasta with roasted tomatoes! It’s such a simple process, and I promise, you’ll be amazed at how everything comes together so beautifully. Ready? Let’s do this!
Step 1: Preheat the Oven
First things first, we need to get that oven hot and ready! Preheat your oven to 400°F (200°C). It’s super important to preheat because it helps the tomatoes roast perfectly, bringing out their natural sweetness. While that’s heating up, you can get everything else prepped, so you’re ready to roll!
Step 2: Roast the Tomatoes
Now, let’s prepare those lovely cherry tomatoes. Spread them out on a baking sheet, making sure they’re in a single layer for even roasting. Drizzle them with 2 tablespoons of olive oil, and sprinkle on some salt and freshly cracked pepper. I usually toss them gently with my hands to make sure the seasoning is even. Pop them in the oven and roast for about 20 minutes, or until they’re bursting with flavor and slightly caramelized. Wow, the smell will drive you wild!
Step 3: Cook the Pasta
While the tomatoes are roasting, it’s time to get that pasta cooking! Bring a large pot of salted water to a boil and add in your 8 ounces of pasta. Cook according to the package instructions until it’s al dente (you want a little bite to it!). I usually check it a minute or two before the time is up to avoid overcooking. Once it’s done, drain it and return it to the pot.
Step 4: Combine Ingredients
Now comes the fun part! Add 1 cup of pesto sauce to the warm pasta and mix it all together until every piece is coated in that gorgeous green goodness. Once your roasted tomatoes are out of the oven, gently fold them into the pasta. Use a pair of tongs or a large spoon to toss everything together without squishing the tomatoes. Serve warm, and get ready for the compliments!
Tips for Success
Okay, folks, let’s make sure your pesto pasta with roasted tomatoes turns out absolutely fabulous! First off, don’t skip the step of salting your pasta water—it really elevates the flavor of the noodles. Also, if you have time, let your pesto sit at room temperature for a bit before mixing it in; this allows the flavors to bloom beautifully. And here’s a little secret: if you want an extra layer of flavor, toss in a handful of toasted pine nuts or walnuts right before serving. They add a delightful crunch! Lastly, feel free to experiment with different veggies. Zucchini or bell peppers roast beautifully and can make your dish even more colorful and nutritious. Trust me, these little tips will take your dish from good to wow! Enjoy!
Nutritional Information
Here’s the scoop on the nutritional goodness packed in each serving of this delightful pesto pasta with roasted tomatoes. Keep in mind, these are estimated values, but it gives you a good idea of what you’re enjoying:
- Serving Size: 1 serving
- Calories: 350
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 4g
- Protein: 10g
- Sodium: 250mg
- Cholesterol: 0mg
So there you have it! A delicious, satisfying meal that won’t weigh you down. Enjoy every bite and feel good about what you’re nourishing your body with!
FAQ Section
Can I use store-bought pesto?
Absolutely! Store-bought pesto is a fantastic option when you’re short on time. It saves you the hassle of making it from scratch while still delivering that delicious basil flavor. Just be sure to choose a good quality brand, as the flavor can vary quite a bit. I’ve tried many, and some are just as tasty as homemade! But if you have a little extra time, I definitely recommend whipping up your own—there’s something truly special about the freshness of homemade pesto!
What can I substitute for cherry tomatoes?
If cherry tomatoes aren’t your thing, don’t worry! You can easily swap them out for other delicious options. Grape tomatoes work beautifully as they’re similarly sweet and juicy. If you want something a bit different, try using sundried tomatoes for a more intense flavor or even diced bell peppers for a fresh crunch. Just keep in mind that cooking times might vary, so adjust accordingly. Get creative and use what you have on hand!
How do I store leftovers?
Storing leftovers is super simple! Just transfer any leftover pesto pasta with roasted tomatoes to an airtight container and pop it in the fridge. It should stay fresh for about 3 to 4 days. When you’re ready to enjoy it again, you can reheat it in the microwave or gently in a pan over low heat. If it looks a bit dry, a splash of olive oil or a spoonful of water will help bring it back to life! Just be careful not to overheat it, or the pasta can become mushy. Enjoy those tasty leftovers!
Why You’ll Love This Recipe
- It’s a quick and easy dish that comes together in just 40 minutes—perfect for busy weeknights!
- The combination of fresh pesto and roasted tomatoes creates a mouthwatering flavor that’s both comforting and sophisticated.
- This recipe is incredibly versatile; you can easily customize it with your favorite pasta or add in seasonal veggies.
- It’s a vegetarian-friendly meal that even meat lovers will enjoy, making it a hit for all kinds of gatherings.
- The vibrant colors of the roasted tomatoes and green pesto make for a beautiful presentation—great for impressing guests!
- Leftovers are just as delicious, so you can savor this dish again the next day without any fuss.
Serving Suggestions
When it comes to serving your pesto pasta with roasted tomatoes, I love to keep it simple yet satisfying! Here are a few ideas to elevate your meal experience:
- Garlic Bread: You can’t go wrong with warm, crispy garlic bread on the side. It’s perfect for mopping up any leftover pesto sauce!
- Fresh Salad: A light, refreshing salad with mixed greens, cucumber, and a zesty lemon vinaigrette pairs beautifully. It adds a nice crunch and balances the richness of the pasta.
- Grilled Veggies: If you’re in the mood for something a bit heartier, throw some seasonal veggies on the grill. Asparagus, zucchini, or bell peppers are fantastic options!
- Cheese Platter: Set out a small cheese platter with a variety of cheeses like mozzarella, parmesan, or goat cheese. It can complement the flavors of your dish and make for a lovely appetizer.
- Wine Pairing: Don’t forget to consider a nice glass of white wine! A crisp Sauvignon Blanc or a light Pinot Grigio can really enhance the whole dining experience.
With these serving suggestions, you’ll not only enjoy a delicious main course but also create a delightful meal that’s sure to impress your family and friends. Enjoy every moment!
Ingredient Notes/Substitutions
Let’s talk about the ingredients in this pesto pasta with roasted tomatoes and some easy substitutions you can make, depending on your preferences or what you have on hand!
- Pasta: While I love using penne or fusilli for their perfect sauce-hugging capabilities, feel free to swap in any pasta shape you enjoy! Spaghetti, or even gluten-free pasta, works just as well. The key is to cook it until it’s al dente for the best texture.
- Pesto Sauce: Homemade pesto is divine if you have the time, but don’t stress! Store-bought pesto is a great shortcut. If you’re looking for a dairy-free option, you can make a vegan pesto using nutritional yeast instead of cheese, or try a spinach or arugula-based pesto for a twist!
- Cherry Tomatoes: If cherry tomatoes aren’t available, grape tomatoes are a perfect substitute! You can also use regular tomatoes cut into chunks, but be sure to adjust the roasting time since they may take a bit longer to soften and caramelize.
- Olive Oil: Extra virgin olive oil is my favorite for its rich flavor, but you can use any cooking oil you prefer, such as avocado oil or even a light vegetable oil. Just remember, a good quality oil enhances the overall taste!
- Seasoning: The salt and pepper are essential for bringing out the flavors, but feel free to experiment! A sprinkle of red pepper flakes can add a delightful kick, or try adding some Italian seasoning for an extra flavor boost.
These ingredient notes and substitutions make it super easy to customize this recipe to fit your needs. Don’t be afraid to get creative and make this dish your own—you’ll end up with a delicious meal every time!
For more information on the health benefits of basil, check out this Healthline article. Additionally, if you’re interested in learning more about the nutritional value of tomatoes, you can visit this Medical News Today article.
Print
Pesto Pasta with Roasted Tomatoes: 5 Steps to Perfection
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful dish featuring pesto pasta tossed with roasted tomatoes.
Ingredients
- 8 oz pasta
- 1 cup pesto sauce
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Spread cherry tomatoes on a baking sheet.
- Drizzle with olive oil, and season with salt and pepper.
- Roast tomatoes for 20 minutes.
- Meanwhile, cook the pasta according to package instructions.
- Drain the pasta and return it to the pot.
- Add pesto and mix well.
- Once the tomatoes are done, add them to the pasta and toss gently.
- Serve warm.
Notes
- Feel free to add grated Parmesan cheese on top.
- Use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pesto pasta with roasted tomatoes
