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Close-up of Pesto Pasta with Cherry Tomatoes Fresh, small mozzarella balls, and a basil garnish.

Pesto Pasta with Cherry Tomatoes

This recipe provides instructions for making pesto pasta with roasted cherry tomatoes, fresh mozzarella, and basil.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Calories: 516.4
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds small tomatoes (Campari or grape), halved
  • 2 garlic cloves, minced
  • 1 pinch Kosher salt
  • 1 pinch Black pepper
  • 1 glug Extra virgin olive oil
  • 1 pound spaghetti
  • 1 cup pesto (homemade or store bought)
  • 6 ounces fresh baby mozzarella
  • 1 Fresh basil for garnish (optional)

Equipment

  • Oven
  • Large mixing bowl
  • Sheet pan
  • Large pot

Method
 

  1. Arrange a rack in the middle of your oven and heat to 450°F. Bring a large pot of water to a boil.
  2. In a large mixing bowl, toss the tomatoes with the garlic, a pinch of salt and pepper, and olive oil. Spread on a sheet pan in one layer. Bake in the heated oven until they collapse and develop some char, 25 to 35 minutes.
  3. 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.
  4. Transfer the pasta to the reserved mixing bowl and add the pesto. Toss to coat. Add a splash of the pasta cooking water if needed to help mix it evenly. Taste and add salt and pepper if needed. Gently toss in the roasted tomatoes and mozzarella. Garnish with fresh basil, if you like. Serve warm.

Notes

Store leftover pesto pasta in the fridge in a tight-lid container for 2 to 3 nights.
You can add simply seasoned grilled chicken or shrimp to this pesto pasta. Once you toss the pasta with the pesto, add in the cooked and warm protein, then add in the roasted tomatoes and mozzarella.