Pesto Roasted Cherry Tomato Pasta Recipe

If you are looking for a dish that bursts with vibrant colors and rich, fresh flavors, then the Pesto Roasted Cherry Tomato Pasta is exactly what you need on your table tonight. This pasta combines the sweetness of oven-roasted cherry tomatoes with the fragrant, herbaceous punch of basil pesto, creating a silky, luscious sauce that perfectly hugs every strand of spaghetti. Every bite offers a delightful harmony of tangy tomatoes, cheesy Parmesan, and garlicky undertones, making it a memorable meal that’s surprisingly simple to prepare. Once you try this Pesto Roasted Cherry Tomato Pasta, it might just become your go-to recipe for a cozy dinner or an impressive yet easy way to entertain friends.

Ingredients You’ll Need

Every single ingredient in this recipe plays a vital role in building the layers of flavor, texture, and appeal. From the juicy burst of cherry tomatoes to the creamy richness of Parmesan, these elements come together beautifully without any fuss.

• Cherry tomatoes (2 pints, halved): Their natural sweetness intensifies when roasted, giving the sauce a fresh, vibrant base.
• Basil pesto (6 tablespoons, divided): Adds an aromatic and savory green herb punch that lifts the dish to the next level.
• Kosher salt and pepper (to taste): Essential for seasoning and balancing the bright flavors.
• Spaghetti pasta (1 lb): The perfect classic pasta to soak up that rich and silky sauce.
• Garlic (3 medium cloves, minced): Provides a warm, garlicky depth that is subtle but impactful.
• Granulated sugar (1 teaspoon): Balances the acidity of the tomatoes for a well-rounded sauce.
• Freshly grated Parmesan cheese (1/2 cup): Offers a salty, creamy finish that ties all the ingredients together.
• Minced fresh basil (1/4 cup): Adds a fresh herbal note and a touch of color just before serving.

How to Make Pesto Roasted Cherry Tomato Pasta

Step 1: Roast the Cherry Tomatoes

First things first, preheat your oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper. Toss your halved cherry tomatoes with four tablespoons of basil pesto, making sure each tomato is evenly coated. Sprinkle with kosher salt and pepper for seasoning, then spread them out in a single layer. Roasting these tomatoes intensifies their natural sweetness and creates a luscious, juicy texture that’s the heart of this dish. Roast for about 15 to 20 minutes until they are soft and bursting with flavor. Let them cool slightly after taking them out of the oven.

Step 2: Cook the Pasta

While your tomatoes are roasting, bring a large pot of salted water to a boil and cook your spaghetti until it’s perfectly al dente. This is key because you want a little bite and chew to contrast the silky sauce. Once cooked, reserve one cup of the pasta cooking water before draining the pasta. This starchy water is liquid gold—it helps loosen the sauce later without watering down its incredible flavor.

Step 3: Blend the Sauce

Transfer the roasted cherry tomatoes to a blender and add the remaining two tablespoons of basil pesto, minced garlic, granulated sugar, and half a cup of the reserved pasta water. Blend everything on high until silky smooth. This step transforms the roasted tomatoes and pesto into a rich, creamy sauce that clings beautifully to your noodles.

Step 4: Combine Pasta and Sauce

Pour your vibrant sauce into a large skillet and return it to medium heat. Toss in your hot cooked spaghetti, then sprinkle in the freshly grated Parmesan cheese and minced basil. Stir and cook for 3 to 5 minutes so the pasta can soak up the sauce. If the sauce feels too thick, add more of the reserved pasta water a little at a time until you reach the desired consistency. Season with salt and pepper to taste.

Step 5: Serve and Enjoy

Once everything looks glossy and perfectly coated, your Pesto Roasted Cherry Tomato Pasta is ready to serve. Plate it up with some extra Parmesan and basil on top for a pop of flavor and color. Don’t forget to savor each bite of this warm, comforting, and incredibly fresh pasta dish.

How to Serve Pesto Roasted Cherry Tomato Pasta

Garnishes

Enhance your presentation and flavor with a sprinkle of freshly grated Parmesan and a scattering of chopped fresh basil leaves. A drizzle of high-quality extra virgin olive oil right before serving adds a silky finish and heightens the flavors. For a little crunch and contrast, toasted pine nuts or crushed red pepper flakes are fantastic extras to consider.

Side Dishes

This dish shines on its own but pairs wonderfully with a simple green salad dressed in lemon vinaigrette to lighten things up. Garlic bread or a crusty baguette is perfect for mopping up every last bit of that luscious sauce. If you want to make it a heartier meal, grilled chicken or shrimp tossed with a hint of lemon works beautifully as a complementary protein.

Creative Ways to Present

For a fun twist, serve your Pesto Roasted Cherry Tomato Pasta in individual pasta bowls or mason jars for a casual dinner party vibe. You could also layer the sauce and pasta like a lasagna bake by mixing in ricotta cheese and fresh tomatoes, then baking it briefly for a bubbling finish that’s irresistible. These creative touches make this simple dish feel special anytime.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The pasta will keep well for up to three days. Be sure to cool it completely before sealing to preserve the fresh flavors and prevent sogginess.

Freezing

This pasta is best enjoyed fresh due to the delicate flavors of the pesto and roasted tomatoes, but if you must freeze it, place it in a freezer-safe container and consume within one month. To minimize texture changes, it’s better to freeze the sauce and pasta separately if possible.

Reheating

When you’re ready to eat your leftovers, gently reheat the pasta in a skillet over low to medium heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving at high power so you don’t lose the pasta’s texture or the vibrancy of the sauce.

FAQs

Can I use sun-dried tomatoes instead of cherry tomatoes?

Sun-dried tomatoes have a very different texture and concentrated flavor, so while it’s possible, the dish will lose the bright, juicy quality that roasted cherry tomatoes provide. For the best Pesto Roasted Cherry Tomato Pasta experience, fresh cherry tomatoes are ideal.

Is store-bought pesto okay to use?

Absolutely! High-quality store-bought pesto can save time and still deliver great flavor. However, homemade pesto can add an extra layer of freshness and customization if you have the time and ingredients on hand.

What pasta shapes work best for this recipe?

Spaghetti is the classic choice here because its long, thin strands hold onto the smooth sauce nicely. However, you can experiment with linguine, fettuccine, or even short pasta shapes like penne if you prefer.

Can this dish be made vegan?

Yes, it’s easy to make vegan by simply swapping out Parmesan cheese for a dairy-free alternative or nutritional yeast. Make sure your pesto is vegan as some store-bought versions contain cheese.

How do I know when the pasta is al dente?

Al dente means the pasta is cooked but still has a slight firmness when bitten. To test, taste a strand a minute or two before the package recommends; it should be tender but not mushy or overly soft. This ensures perfect texture when tossed with the sauce.

Final Thoughts

Pesto Roasted Cherry Tomato Pasta is one of those magical dishes that feels both sophisticated and effortlessly easy, making it perfect for any night of the week. Its vibrant colors, fresh herbaceous notes, and warm, comforting texture create a meal that truly satisfies. I encourage you to give this recipe a try and experience how simple ingredients can come together to make something truly special. Your dinner table is about to get a whole lot brighter and more delicious!

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