Creamy Cherry Tomato Pesto Pasta
A simple yet flavorful pasta featuring roasted cherry tomatoes, homemade basil pesto, and creamy mozzarella. Perfect for a weeknight meal, this dish balances freshness, comfort, and nutrition in every bite.
Equipment
- 1 Large oven-proof pan or baking dish
- 1 Blender or food processor
- 1 large pot (for boiling pasta)
- 1 colander (for draining pasta)
- 1 Wooden spoon or spatula
- 1 Sharp knife
- 1 Cutting Board
Ingredients
For the Pasta
- 10 oz linguine or spaghetti
- 3 –4 lbs cherry tomatoes more if extra sauce desired
- 2 fresh red chili peppers
- ⅓ cup extra virgin olive oil
- 1 clove garlic roasted with tomatoes
- ½ teaspoon dried oregano
- ⅓ teaspoon sugar optional, balances acidity
- Sea salt to taste
- Freshly ground black pepper to taste
For the Pesto
- 2 cups fresh basil leaves packed
- ¼ cup pine nuts toasted, optional
- 2 garlic cloves
- ½ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Sea salt to taste
- Freshly ground black pepper to taste
For Serving
- ½ cup fresh mozzarella cheese balls halved or quartered
- Extra pesto for drizzling
Instructions
- Prepare the Fresh Basil Pesto: Start by making the pesto, which adds a bright and herby flavor to the pasta. Place the fresh basil leaves into a food processor or blender. Add the pine nuts (toasting them beforehand enhances their nutty aroma but is optional), peeled garlic cloves, and a pinch of sea salt. Pulse the mixture a few times to break down the leaves and nuts. While the processor is running, slowly drizzle in the olive oil in a steady stream until the mixture transforms into a smooth, silky sauce. Finally, stir in fresh lemon juice for a subtle tang and adjust the seasoning with salt and black pepper to taste. Set the pesto aside in a small bowl, covering it with a thin layer of olive oil to keep it vibrant and green until ready to serve.
- Preheat the Oven and Prepare Tomatoes: Set your oven to 425°F (220°C) so it has time to heat up properly. While the oven warms, spread the cherry tomatoes into a large oven-proof skillet or baking dish. Add the whole chili peppers, peeled garlic clove, and sprinkle over dried oregano. Drizzle generously with extra virgin olive oil, then season with sea salt, freshly cracked black pepper, and a pinch of sugar if your tomatoes taste overly acidic. Toss everything together with a spoon or your hands to make sure the tomatoes are evenly coated in oil and seasonings.
- Roast Tomatoes Until Bursting with Flavor: Slide the pan into the hot oven and let the tomatoes roast for 30–40 minutes. As they bake, the tomatoes will soften, blister, and release their juices, creating a natural base for the sauce. The chili peppers and garlic will also soften and mellow, infusing the dish with gentle heat and aroma. About halfway through roasting, give the pan a gentle stir so everything cooks evenly. When finished, the tomatoes should look caramelized and juicy, with some slightly shriveled skins—this means maximum flavor has been achieved.
- Cook the Pasta to Perfection: While the tomatoes roast, bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the package directions until it reaches an al dente texture—firm to the bite but not hard. Stir occasionally to prevent the pasta from sticking together. Once cooked, reserve about ½ cup of the starchy cooking water, then drain the pasta using a colander. Set it aside until the sauce is ready.
- Blend Tomatoes into a Smooth Sauce: After removing the roasted tomatoes from the oven, carefully transfer about two-thirds of the tomatoes and all their juices into a blender. Squeeze the softened garlic out of its skin and add it to the blender. Remove most of the seeds from the chili peppers (for milder heat) and add the flesh to the blender as well. Blend everything until the mixture is completely smooth, creating a rich and velvety sauce.
- Combine Smooth Sauce with Roasted Tomatoes: Pour the blended tomato sauce back into the oven pan along with the remaining whole roasted tomatoes. Gently stir the mixture so the smooth sauce and chunky tomatoes combine into a perfectly balanced texture—creamy yet rustic. If the sauce feels too thick, add a splash of the reserved pasta cooking water until you achieve your desired consistency. Taste and adjust with extra salt or pepper if needed.
- Toss Pasta with Sauce and Mozzarella: Add the drained linguine directly into the pan with the tomato sauce. Use tongs or a wooden spoon to gently toss and coat every strand of pasta with the luscious roasted tomato sauce. Add the mozzarella balls (halved or quartered) and stir lightly so the cheese begins to soften and melt slightly without losing its shape. This step gives the pasta creamy bites of mozzarella throughout.
- Finish with Fresh Pesto Drizzle: To elevate the dish, spoon some of the prepared basil pesto over the sauced pasta and give it a final gentle toss. The pesto will add fresh herbal notes and an extra layer of richness, perfectly balancing the sweetness of the tomatoes.
- Serve and Enjoy Immediately: Divide the pasta into warm bowls, making sure each serving has a generous amount of sauce, tomatoes, and mozzarella. Offer extra pesto on the side for anyone who wants a bolder basil flavor. This dish is best enjoyed fresh, while the pasta is warm, the cheese is gooey, and the flavors are at their peak. Pair it with crusty bread and a light salad for a complete Mediterranean-inspired meal.
Notes
- Ingredient Freshness Matters: Using ripe, sweet cherry tomatoes and fresh basil will make a huge difference in flavor. If tomatoes are slightly tart, a pinch of sugar balances the sauce naturally.
- Pasta Choice: While linguine is traditional, feel free to use spaghetti, fettuccine, or even penne for a different texture. The key is to cook it al dente so it holds up when mixed with the sauce.
- Cheese Alternatives: Mozzarella adds creamy richness, but burrata or ricotta can be used for a more indulgent version.
- Heat Adjustment: Red chili peppers provide subtle warmth. Reduce or remove seeds to lower the spice, or add more for a bolder kick.
- Make Ahead: The pesto can be made a day in advance and stored in the fridge. Roasted tomato sauce can also be prepared ahead, then gently reheated when serving.
