Go Back
–+ servings
pesto pasta on two plates with a side of fresh basil
Print Recipe
4.87 from 45 votes

Pesto Pasta

Here's how to make the best pesto pasta, perfectly coated in sauce for maximum flavor! Add in juicy roasted tomatoes and fresh mozzarella for the perfect weeknight dinner.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
Author: Suzy Karadsheh

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

Calories: 516.4kcal | Carbohydrates: 66g | Protein: 16.6g | Fat: 20.8g | Saturated Fat: 4.2g | Cholesterol: 10.1mg | Sodium: 412.2mg | Potassium: 526.9mg | Fiber: 4.9g | Sugar: 7.3g | Vitamin A: 2092.8IU | Vitamin C: 21mg | Calcium: 166.8mg | Iron: 1.6mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code