Ingredients
1 lb (450g) Fusilli or Penne pasta
2 cups Cherry tomatoes
3 tbsp Extra virgin olive oil
3 cloves Garlic, minced
1/2 cup Basil pesto (homemade or store-bought)
1/4 cup Grated Parmesan cheese
1/4 cup Toasted pine nuts (optional)
Salt and black pepper to taste
Fresh basil leaves for garnish
Instructions
Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a baking dish, toss the cherry tomatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Roast for 15-20 minutes until the tomatoes burst and are slightly charred.
Step 3: While the tomatoes are roasting, cook the pasta in a large pot of salted boiling water according to package instructions until al dente.
Step 4: Before draining the pasta, reserve 1/2 cup of the starchy pasta water.
Step 5: Drain the pasta and return it to the pot. Add the pesto, roasted tomatoes (including the oil and juices from the pan), and half of the reserved pasta water.
Step 6: Toss everything together over low heat, adding more pasta water if needed to create a smooth, glossy sauce. Top with Parmesan, pine nuts, and fresh basil before serving.
Notes
For best results, use high-quality extra virgin olive oil and freshly grated Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 15mg
Keywords: pesto pasta with roasted tomatoes, easy italian dinner, 30 minute meals, vegetarian pasta, roasted cherry tomatoes
