Here's how to make the best pesto pasta, perfectly coated in sauce for maximum flavor! Add in juicy roasted tomatoes and fresh mozzarella for the perfect weeknight dinner.
Ingredients
Instructions
Get ready. Arrange a rack in the middle of your oven and heat to 450°F. Bring a large pot of water to a boil.
Roast the tomatoes. 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 (no need to wash the bowl, we’ll use it later). Bake in the heated oven until they collapse and develop some char, 25 to 35 minutes (if you don't like them very soft, take them out earlier).
Meanwhile, cook the spaghetti. 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.
Finish and serve. Transfer the pasta to the reserved mixing bowl and add the pesto. Toss to coat. If you need to, add a splash of the pasta cooking water 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
- Calories
- 516.4 kcal
- Carbohydrate Content
- 66 g
- Protein Content
- 16.6 g
- Fat Content
- 20.8 g
- Saturated Fat Content
- 4.2 g
- Cholesterol Content
- 10.1 mg
- Sodium Content
- 412.2 mg
- Fiber Content
- 4.9 g
- Sugar Content
- 7.3 g
- Serving Size
- 1 serving
