Cherry Tomato Pasta Sauce With Pesto
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Servings
4
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Calories
797 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean, Greek, Italian
Cherry Tomato Pasta Sauce With Pesto
Description
The recipe begins with roasting a large quantity of cherry tomatoes alongside whole red chili peppers, garlic, red pepper flakes, dried oregano, sea salt, and black pepper. Roasting intensifies the tomatoes’ sweetness and softens their skin. Part of the roasted mixture is pureed until smooth and combined back with the remaining tomatoes to provide a sauce with both creamy and chunky elements.
Linguine is cooked separately then gently mixed with the warm sauce and halved mozzarella balls, which add a mild creaminess. Fresh basil, pine nuts, garlic, lemon juice, and olive oil are processed into a pesto that is drizzled over the pasta, contributing herbal brightness and a nutty undertone. The result is a balanced pasta dish featuring roasted tomato depth, subtle heat, fresh herb flavor, and rich mozzarella.
This pasta serves well as a satisfying main course and can be complemented by additional pesto at the table for extra herbaceous flavor.
Ingredients
For the pasta
- 10 oz linguine
- 3-4 lbs cherry tomato use more if you like extra sauce
- 2 red chili peppers
- ⅓ cup extra virgin olive oil
- salt sea salt
- black pepper freshly ground
- oregano dried
- ⅓ teaspoon sugar optional
For the pesto
- 2 cups basil packed, fresh leaves
- ¼ cup pine nuts Can be toasted.
- 2 garlic clove
- ½ cup extra virgin olive oil
- 1 tablespoon lemon juice fresh
- salt sea salt
- black pepper freshly ground
For serving
- ½ cup mozzarella cheese cut in half or quartered, balls
Instructions
Make the pesto
- Combine all ingredients in a food processor and pulse until smooth—taste and season with sea salt and freshly ground pepper.
Roast the tomatoes
- Heat the oven to 425°F /220 °C.Add tomatoes, chili pepper, garlic, red pepper flakes, sugar (optional), and dried oregano in an oven-proof pan. Season with sea salt and freshly ground pepper.Roast tomatoes for 30 to 40 minutes.
- Meanwhile, cook the pasta according to the package directions.
Make the sauce
- Take ⅔ of the cherry tomatoes and all the juices from the pan and add them to a blender.Squeeze out the garlic and remove the skin and most seeds from the chili peppers. Add all to the blender and pulse until smooth.Return smooth sauce to the pan with the reserved tomatoes and gently mix.
Serve
- Gently mix the pasta with the sauce and some halved mozzarella balls and stir. Drizzle with some of the pesto.
- Divide pasta among bowls and serve with more pesto for the table.
Notes
- The nutritional information provided is an estimate and may vary depending on ingredient brands and quantities used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 797 kcal
% Daily Value*
| Calories | 797kcal | 40% |
| Carbohydrates | 66g | 22% |
| Protein | 16g | 32% |
| Fat | 55g | 85% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 35g | 175% |
| Cholesterol | 5mg | 2% |
| Sodium | 66mg | 3% |
| Potassium | 1284mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 3068IU | 61% |
| Vitamin C | 140mg | 156% |
| Calcium | 136mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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