Here is how you make the best pesto pasta, perfectly coated in sauce for maximum flavor and tossed with juicy, quick roasted tomatoes and fresh baby mozzarella.
You can make pesto pasta by simply tossing cooked pasta with pesto, and perhaps a splash of cooking water. But when you want to add a little extra oomph, try this pesto pasta recipe! The garlic roasted tomatoes burst with deliciously sweet and savory flavor, and the fresh mozzarella gives it a restaurant-level flair.
I like to use my homemade basil pesto, but feel free to use store bought to save time (or another variation, like red pesto). Whatever you do, be gentle with the pesto! Tossing it over heat can turn the delicate basil black. This easy recipe will teach how to get that perfectly glossy and delicious pesto pasta in just about 30 minutes–perfect for busy weeknights!
Ingredients and Substitutions
You only really need pesto, pasta, and salt to make pesto pasta. I like to add my own touch, though, with sweet roasted tomatoes and creamy mozzarella. Here’s what you need:
- Tomatoes: Use small tomatoes, like campari or grape.
- Kosher salt and black pepper perk up the flavor.
- Garlic: Brings an irresistible sweet-savory kick to the tomatoes.
- Extra virgin olive oil: I recommend our rich and decadent Italian Nocellara with this recipe, but any quality extra virgin variety will work well.
- Pasta: I used spaghetti, but you really can’t go wrong here. Use the shape you like or have on hand.
- Pesto: The freshness of homemade basil pesto is unbeatable, but you can of course save time with store bought.
- Baby mozzarella: Also called Ciliegine. Swap with torn fresh mozzarella or grated parmesan.
- Fresh basil: This is optional, but I like to save a few leaves for garnish when I make homemade pesto. Parsley also works.
How to Make Pesto Pasta
You could throw small raw tomatoes in, but for the wow factor go the extra mile and roast the tomatoes (which you can do ahead of time.) They become super tender and bursting with intense, concentrated flavor. Here are the steps:
- Get ready. Arrange a rack in the middle of your oven and heat to 450°F. Bring a large pot of water to a boil. Make the basil pesto (or use 1 cup of store bought.)
- Roast the tomatoes. Put 2 pounds of halved small tomatoes in a large mixing bowl along with 2 minced garlic cloves. Sprinkle with salt and pepper, drizzle with a glug of olive oil, and give everything a good toss. Spread on a sheet pan in one layer (no need to wash the bowl, we’ll use it later). Bake in the heated oven until they collapse and develop some char, 25 to 35 minutes (if you don’t like them very soft, take them out earlier).
- Meanwhile, cook the spaghetti. Generously season the boiling water with salt, then add 1 pound of spaghetti. Cook according to the package to al dente (about 10 minutes). Reserve 1/2 cup of the pasta cooking water before draining.
- Finish and serve. Transfer the pasta to the reserved mixing bowl and add 1 cup of pesto. Toss to coat. If you need to, add a splash of the pasta cooking water to help mix it evenly. Taste and add a bit of salt and pepper if needed. Gently toss in the roasted tomatoes and 6 ounces of baby mozzarella. Garnish with fresh basil, if you like. Serve warm.
Mix it Up
You can treat this pesto pasta recipe as a guide, swapping and tweaking so you never get bored!
- Other veggies: Pesto is a great way to sneak in your veggies! Swap the tomatoes with other quick-cooking veggies, or even leftover roasted vegetables like broccoli.
- Add protein: Shred poached chicken breasts, use rotisserie chicken, drained chickpeas, or white beans.
- Use a different pesto: Try sun dried tomato pesto, lemon pesto, or carrot top pesto!
What to Serve with Pesto Pasta
Pesto pasta needs nothing more than a crisp salad to round out the meal. My big easy Italian salad and Caesar salad both come to mind.
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Pesto Pasta
Ingredients
- 2 pounds small tomatoes like Campari or grape, halved
- 2 garlic cloves minced
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 1 pound spaghetti
- 1 cup pesto pesto (homemade or store bought)
- 6 ounces fresh baby mozzarella
- Fresh basil for garnish (optional)
Instructions
- Get ready. Arrange a rack in the middle of your oven and heat to 450°F. Bring a large pot of water to a boil.
- Roast the tomatoes. In a large mixing bowl, toss the tomatoes with the garlic, a pinch of salt and pepper, and a good glug of olive oil. Spread on a sheet pan in one layer (no need to wash the bowl, we’ll use it later). Bake in the heated oven until they collapse and develop some char, 25 to 35 minutes (if you don't like them very soft, take them out earlier).
- Meanwhile, cook the spaghetti. Generously season the boiling water with salt, then add the pasta. Cook according to the package to al dente (about 10 minutes). Reserve 1/2 cup of the pasta cooking water before draining.
- Finish and serve. Transfer the pasta to the reserved mixing bowl and add the pesto. Toss to coat. If you need to, add a splash of the pasta cooking water to help mix it evenly. Taste and add a bit of salt and pepper if needed. Gently toss in the roasted tomatoes and mozzarella. Garnish with fresh basil, if you like. Serve warm.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and pasta used in this recipe.
- Leftovers: store leftover pesto pasta in the fridge in a tight-lid container for 2 to nights or so (this will vary depending on whether you prepared any part of it ahead of time).
- To add protein: You can add simply seasoned grilled chicken or shrimp to this pesto pasta. Once you toss the pasta with the pesto, add in the protein (it needs to be cooked and warm), then add in the roasted tomatoes and mozzarella.
Nutrition
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We love this recipe! It’s so refreshing, especially since we live in Houston where this type of meal is perfect all year around. It’s easy, delicious and consistently comes out so perfect! Thank you so much for sharing this recipe so that others can enjoy it.
Great recipe! I made pesto from my homegrown basil & added homegrown cherry tomatoes. I also added hot italian sausage and used pecorino vs. moz.
Ooo! YUM! Thanks for sharing, Jim! Sounds delish!
This is a simple but delicious recipe! 4 pounds of tomatoes sounds like a lot but it’s not when they roast down. I grow my own basil and make my own pesto and this recipe couldn’t be more perfect for it!
Yum! Homemade pesto is the BEST!
So simple and so derrlicious! Used Cherry tomatoes (halved) and basil from the garden. Will definitely be making this again!
Easy peasy! Such a simple recipe with basic ingredients, but WOW! Made the pesto over the weekend so this recipe was basically just assembly. I sprinkled a little za’atar for added flavor but it was delicious without.
Made this tonight for my husband and I. We both loved it! I scaled this recipe down to 2 and used a pint of cherry tomatoes (halved). The pasta water really makes this dish magical, so don’t forget to save it before you drain the pasta! Definitely going to make this one again! Thank you Suzy 🙂
I only have 3 regular sized tomatoes… can I still roast?
Sure! I would just reduce the rest of the ingredients accordingly.
Super good!
Thank you!