Here’s my go-to pesto pasta with tomatoes recipe, combining fresh basil pesto, perfectly cooked pasta, and sweet cherry tomatoes that burst with flavor in every bite.
This pasta dish shows up on our dinner table at least twice a month, and my kids always ask for seconds. I usually make extra pesto to keep in the fridge – it comes in handy for quick lunches during busy weekdays. Plus, who doesn’t love having leftover pasta the next day?
Why You’ll Love This Pesto Pasta
- Quick weeknight dinner – This pasta comes together in under an hour, making it perfect for busy evenings when you want something homemade but don’t have hours to spend in the kitchen.
- Simple ingredients – With just a handful of fresh ingredients like tomatoes, pesto, and mozzarella, you can create a restaurant-quality pasta dish at home.
- Kid-friendly meal – The combination of pasta, cheese, and tomatoes makes this dish a hit with children while still being sophisticated enough for adults.
- Great for entertaining – This pasta looks beautiful on the table and can easily be doubled to feed a crowd, plus you can prep components ahead of time.
What Kind of Tomatoes Should I Use?
For this pesto pasta, small tomatoes like cherry or grape varieties are your best bet since they’re naturally sweet and hold their shape well when cooked. Cherry tomatoes come in lots of fun colors – from classic red to yellow, orange, or even purple – and any of these will work great in this dish. If you’re shopping at a farmers market in summer, look for heirloom cherry tomatoes which tend to have amazing flavor. Just make sure whatever small tomatoes you pick are ripe but still firm, and avoid any that are mushy or have dark spots. A good tip is to give them a quick sniff – if they smell sweet and tomato-y, they’re probably perfect for this recipe.
Options for Substitutions
This pasta dish is pretty flexible and you can make several easy swaps if needed:
- Tomatoes: Any small tomatoes work here – cherry, grape, or even regular tomatoes cut into chunks. If fresh tomatoes aren’t in season, you can use sun-dried tomatoes (about 1 cup, chopped) for a more intense flavor.
- Thin spaghetti: Feel free to use any pasta shape you have on hand – regular spaghetti, penne, fusilli, or bow ties all work great. Just follow the cooking time on your pasta’s package.
- Basil pesto: Store-bought pesto works fine if you’re short on time. You could also try other pesto varieties like sun-dried tomato or arugula pesto. Just keep in mind that the flavor profile will change.
- Baby mozzarella: Regular mozzarella cut into small cubes works just as well. You could also use burrata for extra creaminess, or try pearl-sized mozzarella. If you’re dairy-free, you can skip the cheese or use a dairy-free alternative.
- Fresh basil: While fresh basil adds a nice touch, you can skip it since there’s already basil in the pesto. If you want some green garnish, try fresh parsley instead.
Watch Out for These Mistakes While Cooking
The biggest mistake when making pesto pasta is tossing hot pasta directly with cold pesto, which can cause the herbs to turn dark and bitter – instead, let your pasta cool for 1-2 minutes before mixing in the pesto. Another common error is not saving enough pasta water before draining; keep at least 1 cup of that starchy liquid to help create a silky sauce that perfectly coats each strand of spaghetti. When it comes to the tomatoes, avoid the temptation to skip the seasoning step – taking time to salt them beforehand helps draw out excess moisture and concentrates their flavor. For the best texture, don’t overcook your pasta – keep it truly al dente since it will continue to soften slightly when mixed with the warm ingredients, and remember to add the fresh mozzarella at the very end so it maintains its creamy texture rather than melting completely.
What to Serve With Pesto Pasta?
This fresh and herby pasta dish pairs wonderfully with a few simple sides that won’t overshadow its flavors. A warm loaf of crusty Italian bread is perfect for soaking up any extra pesto sauce left on your plate. For some extra veggies, try serving it alongside roasted Brussels sprouts or a simple arugula salad dressed with lemon and olive oil. If you’re looking to add protein, grilled chicken breast or sautéed shrimp would fit right in with the Mediterranean flavors of this dish. Keep in mind that since the pasta is already quite filling, lighter side dishes work best!
Storage Instructions
Keep Fresh: Pop your leftover pesto pasta in an airtight container and keep it in the fridge for up to 3 days. The flavors actually get better as they hang out together! Just know that the pasta might absorb some of the pesto sauce over time, but it’s still super tasty.
Make Ahead: Want to prep this in advance? Cook your pasta and roast the tomatoes up to a day ahead. Store them separately in the fridge, then toss everything together with room temperature pesto when you’re ready to serve. This way, your pasta stays fresh and doesn’t soak up too much of the sauce.
Enjoy Later: When you’re ready to dig into your leftovers, let the pasta sit at room temperature for about 15 minutes. Give it a quick toss, and if it seems a bit dry, drizzle with a little olive oil or add a spoonful of fresh pesto. The fresh basil garnish is best added right before serving.
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 60-70 g
- Fat: 120-130 g
- Carbohydrates: 150-160 g
Ingredients
- 2 pounds small tomatoes, cut in half
- Kosher salt and ground black pepper
- 2 cloves of garlic, finely chopped
- Extra virgin olive oil
- 1 pound thin spaghetti
- 1 cup basil pesto (using a homemade recipe if desired)
- 6 ounces fresh baby mozzarella
- Fresh basil for garnish
Step 1: Prepare and Roast the Tomatoes
Preheat your oven to 450 degrees F and arrange a rack in the middle of the oven.
In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic, and extra virgin olive oil.
Once well-coated, transfer them to a sheet pan.
Bake in the heated oven for 25 to 35 minutes or just until the tomatoes collapse and start to char.
If you prefer them less soft, remove the tomatoes from the oven earlier.
Once finished, remove from the oven and set aside.
Step 2: Cook the Spaghetti
While the tomatoes are roasting, cook the spaghetti in boiling water according to the package instructions until al dente, which typically takes about 10 minutes.
Before draining, reserve ½ cup of the pasta cooking water.
Drain the pasta thoroughly.
Step 3: Mix Pasta with Pesto
Transfer the cooked spaghetti to the large bowl you used earlier for the tomatoes.
Add the pesto to the spaghetti and toss to coat evenly.
If necessary, use a little bit of the reserved pasta cooking water to help mix it smoothly.
Taste the pasta and adjust the seasoning with kosher salt and black pepper if needed.
Step 4: Combine and Serve
Add the roasted tomatoes and mozzarella to the bowl with the spaghetti and gently toss to combine.
This ensures the flavors meld together while keeping the textures distinct.
Serve the pasta warm, garnishing with fresh basil if desired for an additional burst of flavor.
