Description
Creamy, fresh, and packed with roasted flavor, this pasta recipe tastes like summer in a bowl. Perfect for busy nights when you want something easy but impressive.
Ingredients
Scale
- 12 oz pasta or pasta of choice
- 2 cups cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 1 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes, optional
- 1/4 cup reserved pasta water
- Fresh basil leaves for garnish
- Optional mozzarella pearls or toasted pine nuts
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss cherry tomatoes with olive oil, salt, and pepper.
- Roast tomatoes for 20 to 25 minutes until blistered and caramelized.
- Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water before draining.
- Heat a skillet over low heat and sauté garlic for 30 seconds.
- Add drained pasta and pesto to the skillet and toss well.
- Stir in reserved pasta water until the sauce becomes silky.
- Fold in roasted tomatoes and optional red pepper flakes.
- Remove from heat and mix in Parmesan cheese.
- Garnish with fresh basil and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American