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Pesto Roasted Cherry Tomato Pasta

PREP 20 minutes
COOK 25 minutes
TOTAL 45 minutes
Yield 6 servings
Created by: Charlene Carey
Pesto Roasted Cherry Tomato Spaghetti
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.
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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.

Nutrition

CALORIES: 404kcal CARBOHYDRATES: 66g PROTEIN: 15g FAT: 9g SATURATED FAT: 2g CHOLESTEROL: 8mg SODIUM: 308mg POTASSIUM: 537mg FIBER: 4g SUGAR: 6g VITAMIN A: 1199IU VITAMIN C: 37mg CALCIUM: 136mg IRON: 2mg