Roasted Tomato Pesto Pasta 🍅🌿🧄🍝 Sweet, Garlicky, and Glossy With Caramelized Tomato Goodness

This is where slow-roasted tomatoes meet bold basil pesto in a perfect union of sweet and savory. The tomatoes roast down to concentrated bursts of flavor, while the pesto adds richness and edge.

It’s earthy, herby, and saucy in all the right ways — a pasta that feels both rustic and refined.

Ingredients (Serves 3–4)

For the pasta

• 12 oz pasta (fusilli, rigatoni, or orecchiette work best)
• Salted water for boiling
• ½ cup reserved pasta water

For the roasted tomatoes

• 1 pint cherry or grape tomatoes (or 2 cups chopped Roma)
• 1 tbsp olive oil
• 3 cloves garlic, smashed
• Salt and black pepper
• Optional: pinch of sugar or chili flakes

For the pesto

• 2 cups fresh basil (packed)
• ⅓ cup toasted pine nuts or almonds
• 2 cloves garlic
• ½ cup grated Parmesan
• Juice of ½ lemon
• ½ cup olive oil (plus more to taste)
• Salt and pepper to taste

To finish

• More Parmesan
• Extra olive oil or pesto drizzle
• Optional: fresh basil or chili oil

Instructions

Step 1: Roast the tomatoes
Preheat oven to 400°F (200°C). Toss tomatoes and smashed garlic cloves with olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until blistered and caramelized. Let cool slightly and mash gently with a fork for texture.

Step 2: Cook the pasta
Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

Step 3: Make the pesto
In a food processor, combine basil, nuts, garlic, Parmesan, and lemon juice. Blend while streaming in olive oil until smooth but slightly textured. Season to taste.

Step 4: Combine
In a large bowl or skillet, toss hot pasta with roasted tomatoes (including garlic and juices) and pesto. Add splashes of pasta water as needed to coat evenly and emulsify the sauce.

Step 5: Serve warm or room temp
Top with more Parmesan, basil leaves, or a swirl of olive oil or chili oil for extra heat.

Flavor Variations

• Add burrata or fresh mozzarella for creaminess
• Stir in spinach or arugula for a peppery green lift
• Use sun-dried tomatoes instead for a deeper umami twist
• Add grilled chicken, shrimp, or white beans for protein
• Swap basil pesto for arugula or kale versions

Pro Tips

• Roast tomatoes until deeply blistered — they should almost burst
• Leave the garlic cloves whole to avoid burning, then mash into the sauce
• Don’t over-blend pesto — some texture gives it character
• Toss everything while pasta is hot to better absorb flavor
• Finish with acid (lemon or vinegar) to balance richness

Final Thoughts

Roasted Tomato Pesto Pasta is sweet, herby, and totally crave-worthy — the kind of pasta that feels elevated with almost no extra effort. It’s perfect warm or at room temp, and it only gets better as the flavors meld.

Roast it. Blend it. Swirl it all together. 🍅🌿🧄🍝

🍝 Pasta Recipes Collection

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