I’ve been making pesto roasted spaghetti since last summer, and after playing with different tomato blends, this version wins every time. It brings roasted cherry tomatoes, basil pesto, and al dente spaghetti into one creamy, herby dinner.
Ever struggle with watery sauces or overcooked noodles? I did, until I found this easy slow roast trick. And I even swap spaghetti for bucatini for a fun twist (kids approved) that keeps every bite saucy and bold.
This recipe works because you pop tomatoes in the oven for 15-20 minutes while water boils, then blend them into a silky sauce that clings to pasta. It all comes together in about 45 minutes, so you don’t spend hours over the stove.
If you need a quick seafood pasta next on your line-up, try Shrimp Cacio E Pepe Pasta Dinner.
Why You Will Love This Recipe
- Deep Tomato-Pesto Flavor Roasting halved cherry tomatoes tossed in 4 tablespoons pesto for 15, 20 minutes builds concentrated, savory-sweet notes that shine through every spoonful.
- Silky Sauce Without Cream Blending roasted tomatoes with 2 tablespoons pesto, garlic, sugar, and 1/2 cup reserved pasta water results in a smooth, velvety sauce that clings to spaghetti.
- Fast and Hands-Off After a quick 5-minute prep, tomatoes roast while you boil 1 pound spaghetti, making it easy to pull dinner together in about 45 minutes total.
- Fresh Herb and Cheese Finish Tossing in 1/4 cup minced basil and 1/2 cup freshly-grated Parmesan at the end adds bright herbal notes and rich saltiness to each forkful.
Ingredient Notes
- Cherry tomatoes: pick ripe, firm cherry tomatoes with smooth skin. Halve them for even roasting. You can swap in diced plum tomatoes if needed.
- Basil pesto: choose a refrigerated pesto with bright green color. Reserve a bit for blending later. Homemade pesto works well too.
- Spaghetti pasta: use standard spaghetti and cook it just until al dente. It will finish cooking in the sauce. Swap linguine or bucatini.
- Garlic: mince fresh garlic cloves for sharp flavor. Avoid jarred garlic, which can lack brightness when sautéed.
- Parmesan cheese: grate fresh Parmesan for creaminess and better melting. Pre-grated powder can taste dry; Asiago works as a substitute.
- Fresh basil: pick bright green leaves without spots, then mince. Stir in at the end to keep its aroma. Swap parsley if needed.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If tomatoes are slow to soften during the 15, 20 minute roast, halve them before coating with pesto.
- If roasted tomatoes taste bland, toss them with 4 tablespoons pesto before the 15, 20 minute roast.
- If the tomato puree tastes dull just before blending, include 2 tablespoons reserved pesto with tomatoes, garlic, sugar, and 1/2 cup cooking water.
- If pasta feels too soft after boiling, drain it while still al dente so it finishes cooking in the sauce.
- If sauce seems thick during the 3, 5 minute finish, add reserved pasta water up to 1/2 cup to thin the sauce.
Serving Suggestions
- Layer tomato tarts beside the pesto pasta to echo the tomato theme. Place cherry tomato goat cheese pasta on the side. Pass a dish of basil leaves at the table.
- Add protein by serving chicken carbonara alongside the pesto pasta. Feature creamy fire roasted chicken on a platter. Pass extra grated Parmesan at the table to top each plate.
Storage Guidelines
- Refrigerator storage: airtight container, refrigerate at or below 40°F, store up to 6 days. Leave container sealed until serving.
- Freezer storage: freezer-safe container, freeze at or below 0°F, store up to 3 months. Thaw in fridge overnight then reheat.
Did you make this recipe? Scroll down to leave a star rating and review!
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.
Ingredients
- 2 pints cherry tomatoes halved
- 6 tablespoons basil pesto divided
- Kosher salt to taste
- black pepper to taste
- 1 lb spaghetti pasta
- 3 medium cloves garlic minced
- 1 teaspoon granulated sugar
- ½ cup Parmesan cheese freshly-grated
- ¼ cup fresh basil minced
Instructions
- Set your oven to 400°F and line a medium sheet pan with parchment paper so the tomatoes roast evenly and release their juices without sticking.
- Toss halved cherry tomatoes with 4 tablespoons pesto on the prepared pan, season with salt and pepper, and spread them in a single layer to help them roast evenly.
- Place the pan in the oven and roast for 15 to 20 minutes until the tomatoes are soft and juicy; let them cool slightly so they blend more smoothly.
- Boil the spaghetti in salted water until al dente, then reserve 1 cup of the cooking water before draining the pasta and setting it aside.
- Transfer the roasted tomatoes into a blender along with the remaining 2 tablespoons pesto, minced garlic, granulated sugar, and ½ cup of the reserved pasta water; blend on high until smooth.
- Pour the tomato sauce into a large skillet, add the hot spaghetti, ½ cup pasta water, Parmesan cheese, and basil; warm over medium heat for 3 to 5 minutes until the sauce clings to the noodles, adding more water if needed.
- Taste the pasta and adjust salt and pepper, then serve it warm with extra Parmesan and basil on top for added flavor.
Notes
- If tomatoes are slow to soften during the 15–20 minute roast, halve them before coating with pesto.
- If roasted tomatoes taste bland, toss them with 4 tablespoons pesto before the 15–20 minute roast.
- If the tomato puree tastes dull just before blending, include 2 tablespoons reserved pesto with tomatoes, garlic, sugar, and 1/2 cup cooking water.
- If pasta feels too soft after boiling, drain it while still al dente so it finishes cooking in the sauce.
- If sauce seems thick during the 3–5 minute finish, add reserved pasta water up to 1/2 cup to thin the sauce.
Leave a Reply