When I think of comfort food, Cherry Tomato Pesto Pasta always comes to mind. It’s one of those dishes that feels like a warm hug after a long day.
This recipe is perfect for busy evenings when you want something delicious without spending hours in the kitchen.
With just a handful of fresh ingredients, you can whip up a vibrant meal that impresses family and friends alike.
The combination of roasted cherry tomatoes and fragrant basil creates a symphony of flavors that dances on your palate.
Trust me, this dish will quickly become a favorite in your home!
Why You’ll Love This Cherry Tomato Pesto Pasta
This Cherry Tomato Pesto Pasta is a game-changer for anyone who craves flavor without the fuss.
It’s quick to prepare, taking just 40 minutes from start to finish, making it ideal for weeknight dinners.
The vibrant colors and fresh ingredients not only please the eye but also deliver a burst of taste in every bite.
Plus, it’s vegetarian-friendly, so everyone can enjoy this delightful dish!
Ingredients for Cherry Tomato Pesto Pasta
Creating this Cherry Tomato Pesto Pasta is a breeze, thanks to its simple yet flavorful ingredients.
Here’s what you’ll need:
Cherry tomatoes: These little gems are sweet and juicy, perfect for roasting. They add a burst of flavor to your dish.
Olive oil: A staple in Italian cooking, it enhances the richness of the pesto and helps roast the tomatoes to perfection.
Fresh basil leaves: The aromatic herb brings a refreshing taste that pairs beautifully with the tomatoes.
Grated Parmesan cheese: This adds a savory, nutty flavor to the pesto, making it creamy and delicious.
Garlic: A must-have for depth of flavor, it infuses the pesto with a delightful aroma.
Salt and black pepper: Essential for seasoning, they enhance all the other flavors in the dish.
Pasta: Spaghetti is a classic choice, but feel free to use your favorite type, whether it’s penne, fusilli, or gluten-free options.
Pine nuts (optional): These add a lovely crunch and a hint of nuttiness to the pesto. If you’re looking for alternatives, walnuts or almonds work well too.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing.
Gather these ingredients, and you’re on your way to a delightful meal!
How to Make Cherry Tomato Pesto Pasta
Making Cherry Tomato Pesto Pasta is a straightforward process that yields delicious results.
Let’s break it down step by step, so you can enjoy this delightful dish without any stress.
Step 1: Roast the Cherry Tomatoes
Start by preheating your oven to 400°F (200°C).
While it warms up, grab your halved cherry tomatoes and spread them out on a baking sheet.
Drizzle them with a tablespoon of olive oil, then sprinkle with salt and black pepper.
Roast those beauties in the oven for about 20-25 minutes.
You want them soft and slightly caramelized, which brings out their natural sweetness.
Step 2: Cook the Pasta
While the tomatoes are roasting, it’s time to cook your pasta.
Bring a large pot of salted water to a boil.
Add your pasta and cook according to the package instructions.
Remember to stir occasionally to prevent sticking.
Once it’s al dente, reserve about half a cup of that starchy pasta water before draining.
This water will help your pesto cling to the pasta later.
Step 3: Make the Pesto
Now, let’s whip up that flavorful pesto!
In a food processor, combine the roasted cherry tomatoes, fresh basil leaves, grated Parmesan cheese, minced garlic, and the remaining olive oil.
If you’re using pine nuts, toss those in too.
Blend everything until smooth, adding reserved pasta water a little at a time until you reach your desired consistency.
You want it creamy but not too runny.
Step 4: Combine Pasta and Pesto
In a large mixing bowl, combine your cooked pasta with the freshly made pesto.
Toss everything together gently, ensuring the pasta is evenly coated with that vibrant green sauce.
If it seems a bit dry, add a splash more of the reserved pasta water to help it out.
Step 5: Serve and Garnish
Now comes the fun part—serving!
Plate your Cherry Tomato Pesto Pasta and consider garnishing with extra Parmesan cheese and fresh basil leaves for a pop of color.
A drizzle of olive oil on top can elevate the dish even more.
Serve it warm, and watch as everyone digs in with delight!
Tips for Success
Use ripe cherry tomatoes for the best flavor; they should be sweet and juicy.
Don’t skip reserving pasta water; it’s key for achieving the perfect pesto consistency.
Feel free to customize the pesto by adding spinach or arugula for extra greens.
For a nut-free version, simply omit the pine nuts or substitute with sunflower seeds.
Make extra pesto and store it in the fridge for up to a week!
Equipment Needed
Baking sheet: A standard sheet works well, but a cast-iron skillet can add a nice touch.
Large pot: Any pot will do, just ensure it’s big enough for your pasta.
Food processor: A blender can be a great alternative for making the pesto.
Mixing bowl: Use any large bowl to combine your pasta and pesto.
Variations
Spicy Kick: Add a pinch of red pepper flakes to the pesto for a spicy twist that will wake up your taste buds.
Protein Boost: Toss in grilled chicken, shrimp, or chickpeas for added protein and a heartier meal.
Vegan Option: Substitute the Parmesan cheese with nutritional yeast for a cheesy flavor without the dairy.
Herb Infusion: Experiment with different herbs like parsley or cilantro to create a unique flavor profile.
Roasted Veggies: Mix in roasted zucchini, bell peppers, or asparagus for extra veggies and color.
Serving Suggestions
Side Salad: Pair your pasta with a light arugula salad dressed in lemon vinaigrette for a refreshing contrast.
Garlic Bread: Serve with warm, crusty garlic bread to soak up any leftover pesto.
Wine Pairing: A chilled Pinot Grigio complements the dish beautifully.
Presentation: Use a large serving bowl and sprinkle extra Parmesan and basil on top for a stunning look.
FAQs about Cherry Tomato Pesto Pasta
Can I make Cherry Tomato Pesto Pasta ahead of time?
Absolutely! You can prepare the pesto and roast the tomatoes in advance. Just store them separately in the fridge. When you’re ready to eat, cook the pasta and combine everything for a quick meal.
What type of pasta works best for this recipe?
While spaghetti is a classic choice, you can use any pasta you prefer. Penne, fusilli, or even gluten-free options work wonderfully with the Cherry Tomato Pesto.
Can I freeze the pesto?
Yes! Pesto freezes beautifully. Just pour it into an ice cube tray, freeze, and then transfer the cubes to a freezer bag. You can pop out a cube whenever you need a quick flavor boost!
How can I make this dish gluten-free?
Simply swap out regular pasta for gluten-free pasta. The rest of the recipe remains the same, ensuring everyone can enjoy this delicious Cherry Tomato Pesto Pasta.
What can I serve with Cherry Tomato Pesto Pasta?
This dish pairs well with a light salad, garlic bread, or even grilled vegetables. A chilled glass of white wine also complements the flavors beautifully!
Final Thoughts
Cooking Cherry Tomato Pesto Pasta is more than just preparing a meal; it’s about creating a moment of joy.
The vibrant colors and fresh aromas fill your kitchen, inviting everyone to gather around the table.
Each bite bursts with flavor, reminding us of the simple pleasures in life.
Whether you’re sharing it with family or enjoying a quiet night in, this dish brings warmth and satisfaction.
So, roll up your sleeves, embrace the process, and let this delightful recipe become a cherished part of your culinary repertoire.
A delightful and easy-to-make Cherry Tomato Pesto Pasta recipe that combines roasted cherry tomatoes with fresh basil and Parmesan cheese for a flavorful dish.
Ingredients
Scale
2 cups cherry tomatoes, halved
1/4 cup olive oil
1/4 cup fresh basil leaves
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces pasta (spaghetti or your choice)
1/4 cup pine nuts (optional)
Instructions
Preheat your oven to 400°F (200°C). Spread the halved cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes until they are soft and slightly caramelized.
While the tomatoes are roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of the pasta water.
In a food processor, combine the roasted cherry tomatoes, basil leaves, Parmesan cheese, garlic, remaining olive oil, and pine nuts (if using). Blend until smooth, adding reserved pasta water a little at a time to reach your desired consistency.
In a large mixing bowl, combine the cooked pasta and the pesto sauce. Toss until the pasta is evenly coated.
Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Notes
For a creamier pesto, add 1/4 cup of heavy cream to the food processor.
You can substitute walnuts or almonds for pine nuts for a different flavor profile.
