Pesto Pasta Recipe with Tomatoes and Mozzarella
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
6 people
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Calories
5164 kcal
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Course
Main Course
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Cuisine
Italian
Pesto Pasta Recipe with Tomatoes and Mozzarella
Description
The Pesto Pasta Recipe with Tomatoes and Mozzarella features halved tomatoes roasted until tender and charred to add depth to the dish. These tomatoes are tossed with al dente spaghetti coated in basil pesto, enhancing the pasta with herby, oily richness. Fresh baby mozzarella melts slightly into the warm pasta, contributing a mild creaminess that complements the tanginess of the roasted tomatoes.
This pasta is pan-seasoned with kosher salt and black pepper, which balances the acidity of the tomatoes and the richness of the pesto. The baking process softens the tomatoes for a juicy texture that disperses through the noodles when mixed.
Serve warm, garnished with fresh basil for a fragrant finish. This dish works well as a simple main course or alongside grilled chicken or shrimp for added protein if desired.
The recipe notes recommend making the roasted tomatoes and pesto ahead of time to streamline preparation. Leftovers store well refrigerated up to a couple of nights. Using whole grain pasta can add a nutrient boost without altering the core flavors.
Ingredients
- 2 lb tomatoes halved, small
- kosher salt
- black pepper
- 2 garlic minced, cloves
- extra virgin olive oil
- 1 lb spaghetti thin
- 1 cup basil pesto I used this homemade pesto recipe
- 6 oz mozzarella fresh baby
- basil for garnish, fresh
Instructions
- Heat the oven to 450 degrees F and arrange a rack in the middle.
- In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
- While the tomatoes are roasting, cook the spaghetti in boiling water according to the package to al dente (about 10 minutes). Reserve ½ cup of the pasta cooking water. Drain the pasta.
- Transfer the cooked spaghetti to a large bowl (same bowl used earlier for the tomatoes). Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.
- Add the roasted tomatoes and mozzarella to the bowl of pasta. Toss to combine. Serve warm. Garnish with fresh basil, if you like.
Notes
- You can prepare the roasted tomatoes and homemade pesto in advance to save time on serving day.
- Store roasted tomatoes in a sealed container in the refrigerator for up to 3 to 5 days, making sure they cool first.
- Homemade basil pesto keeps up to 1 week refrigerated if sealed properly.
- Leftover pesto pasta should be refrigerated in an airtight container and consumed within 2 nights.
- Add cooked grilled chicken or shrimp after tossing the pasta with pesto to include protein without altering the sauce balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 5164 kcal
% Daily Value*
| Calories | 516.4kcal | 26% |
| Carbohydrates | 66g | 22% |
| Protein | 16.6g | 33% |
| Fat | 20.8g | 32% |
| Saturated Fat | 4.2g | 21% |
| Cholesterol | 10.1mg | 3% |
| Sodium | 412.2mg | 17% |
| Potassium | 526.9mg | 11% |
| Fiber | 4.9g | 20% |
| Sugar | 7.3g | 15% |
| Vitamin A | 2092.8IU | 42% |
| Vitamin C | 21mg | 23% |
| Calcium | 166.8mg | 17% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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