Pesto Roasted Cherry Tomato Pasta

This roasted cherry tomato pasta features pesto-roasted cherry tomatoes pureed until smooth and tossed with tender pasta and lots of fresh basil and Parmesan cheese.

5 from 2 votes

This roasted cherry tomato pasta features pesto-roasted cherry tomatoes pureed until smooth and tossed with tender pasta and lots of fresh basil and Parmesan cheese.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 404kcal

Ingredients

2 pints cherry tomatoes, halved
6 tablespoons basil pesto, divided
Kosher salt and pepper to taste
1 lb spaghetti pasta
3 medium cloves garlic, minced
1 teaspoon granulated sugar
1/2 cup freshly-grated Parmesan cheese
1/4 cup minced fresh basil

Instructions

Preheat oven to 400F and line a medium sheet pan with parchment paper. Toss cherry tomatoes and 4 tablespoons pesto on sheet pan until evenly coated. Season tomatoes with salt and pepper to taste.
Roast cherry tomatoes at 400F 15-20 minutes until tomatoes are soft and juicy. Allow to cool slightly.
Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta cooking water and drain pasta. Set aside for a moment.
Scrape cherry tomatoes into a blender with remaining 2 tablespoons pesto, garlic, sugar, and 1/2 cup pasta cooking water. Blend on high until smooth.
Pour sauce into a large skillet and top with hot cooked pasta, Parmesan cheese, and basil. Cook over medium heat 3-5 minutes until sauce is clinging to pasta, thinning with remaining 1/2 cup pasta cooking water if needed.
Season pasta with salt and pepper to taste and serve warm with additional grated Parmesan and basil on top. Enjoy!

Notes

Storing Instructions

Store pasta in refrigerator up to 6 days.

Nutrition