Ingredients
Equipment
Method
- Arrange a rack in the middle of your oven and heat to 450°F. Bring a large pot of water to a boil.
- In a large mixing bowl, toss the tomatoes with the garlic, a pinch of salt and pepper, and a good glug of 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.
- 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.
- 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 a bit of salt and pepper if needed. Gently toss in the roasted tomatoes and mozzarella. Garnish with fresh basil, if you like. Serve warm.
Nutrition
Notes
Store leftover pesto pasta in the fridge in a tight-lid container for 2 to 3 days. You can add simply seasoned grilled chicken or shrimp to this pesto pasta. Once you toss the pasta with the pesto, add in the warm, cooked protein, then add in the roasted tomatoes and mozzarella.