Easy Red Pesto Pasta with Roasted Tomatoes & Fresh Mozzarella: Your Perfect Summer Meal
This vibrant Red Pesto Pasta recipe is a celebration of summer flavors, loaded with sweet roasted tomatoes, aromatic fresh basil, and creamy mozzarella. It’s a healthy, satisfying dish that can be enjoyed as a refreshing side or elevated to a complete meal with a simple pairing!
As the warmth of summer approaches, there’s nothing quite like the bounty of fresh produce available at farmer’s markets and from our own gardens. This Red Pesto Pasta recipe truly encapsulates the essence of the season, bursting with the bright flavors of sun-kissed roasted tomatoes, fragrant basil, and the delightful creaminess of fresh mozzarella cheese. It’s a dish that’s both comforting and invigorating, perfect for those long, sunny days.
This healthy and flavorful pasta has long been a cherished family favorite, even becoming a go-to meal during my family’s time living in Japan. Its simplicity and robust taste make it incredibly versatile. While it shines as a vibrant side dish, complementing grilled meats or a light main course, it can easily be transformed into a substantial main meal simply by adding a slice of crusty garlic bread or a crisp side salad. We truly hope you’ll cherish this delicious and easy pasta recipe as much as we do.
This quick, easy, and healthy pasta dish is absolutely perfect for summer, featuring the irresistible sweetness of roasted tomatoes.
Why You’ll Adore This Red Pesto Pasta Recipe
Beyond its incredible taste, there are so many reasons to make this Red Pesto Pasta your next favorite meal. Firstly, it’s incredibly quick to prepare, often coming together in under 30 minutes, making it ideal for busy weeknights or impromptu gatherings. Secondly, it’s packed with wholesome ingredients like fresh vegetables and quality olive oil, contributing to a healthy lifestyle without sacrificing flavor. The combination of sweet roasted tomatoes, sharp red pesto, and creamy mozzarella creates a harmonious flavor profile that appeals to nearly everyone. Plus, it’s a fantastic vegetarian option that feels hearty and complete. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is straightforward and forgiving, guaranteeing a delicious outcome every time.
The Magic of Roasted Tomatoes
While fresh tomatoes are wonderful, roasting them brings out an unparalleled depth of flavor and sweetness that elevates this pasta dish from good to extraordinary. The high heat of the oven caramelizes their natural sugars, intensifying their taste and creating a slightly blistered skin that adds a delightful texture. Roasting also softens the tomatoes, allowing their juices to meld beautifully with the olive oil and spices, creating a rich base for the pesto. This simple step is key to achieving that gourmet, slow-cooked taste in a fraction of the time, making your red pesto pasta burst with sun-drenched goodness.
Kitchen Essentials for Perfect Pasta
Having the right tools can make your cooking experience smoother and more enjoyable. For this Red Pesto Pasta, you won’t need anything fancy, just a few standard kitchen items.
- A Large Pot: Essential for cooking your pasta evenly and preventing it from sticking. Make sure it’s big enough to allow the pasta to move freely in plenty of salted water.
- A Strainer: To easily drain the cooked pasta, separating it from the boiling water.
- A Baking Sheet: Perfect for roasting the tomatoes. A standard sheet pan will do, and lining it with foil or parchment paper makes for easy cleanup.
- Measuring Cups and Spoons: For accurate ingredient proportions, ensuring your dish is perfectly balanced.
- A Sharp Knife and Cutting Board: For safely and efficiently preparing your tomatoes and fresh basil.
- A Few Prep Bowls: Useful for tossing tomatoes with oil and spices before roasting, or holding other ingredients.
- Tongs: Incredibly handy for tossing the pasta with the pesto and roasted tomatoes, ensuring everything is thoroughly combined.
Ingredients Spotlight: What You’ll Need
The beauty of this Red Pesto Pasta lies in its simple yet high-quality ingredients that come together to create a truly memorable meal. Choosing fresh and flavorful components will make all the difference in the final taste.
- Dried Pasta Noodles: While my personal favorite for this recipe is Angel Hair Pasta due to its delicate texture that beautifully coats the sauce, you can absolutely use regular spaghetti, linguine, rotini, or any other pasta shape you prefer. Shorter pasta like penne or fusilli also works wonderfully for scooping up all the delicious pesto and roasted tomato bits.
- Red Pesto: For convenience and speed, I often rely on store-bought tomato pesto, which keeps well in the pantry and significantly cuts down on prep time. However, if you have a little extra time and desire a truly homemade touch, feel free to whip up your own red pesto from scratch. Alternatively, if you’re looking for a different flavor profile, you could even try my homemade basil pesto sauce for a green pesto variation.
- Fresh Mozzarella: The creamy, mild flavor of fresh mozzarella is essential here. I love buying a large ball of fresh mozzarella and simply tearing off rustic pieces to scatter throughout the warm pasta. This allows it to slightly melt and become wonderfully gooey. You can also slice it, use pre-shredded mozzarella (though fresh is recommended for texture), or opt for the small mozzarella pearls (bocconcini) for a convenient option.
- Dried Spices: A simple blend of common dried spices like Italian seasoning, black pepper, and sea salt enhances the natural flavors of the tomatoes during roasting. These basic seasonings are pantry staples and contribute to the overall savory profile.
- Olive Oil: A good quality extra virgin olive oil is crucial for tossing the tomatoes before roasting and for mixing with the pasta and pesto. It adds richness and helps to carry the flavors.
- Fresh Basil: This is an optional but highly recommended topping that adds a burst of freshness and a beautiful aromatic finish. You can either leave the leaves whole for a rustic look, as shown in the images, or finely slice them into delicate ribbons (chiffonade) for a more elegant presentation.
- Tomatoes: For this red pesto pasta recipe, I adore using a medley of small, colorful tomatoes – such as cherry, grape, or even small heirloom varieties – as they offer a fantastic range of sweetness and visual appeal. Their size makes them perfect for roasting quickly. I strongly advise against using canned tomatoes for this particular recipe, as the goal is to achieve that fresh, blistered texture and concentrated sweetness that only fresh, roasted tomatoes can provide.
How to Make Red Pesto Pasta: A Simple Guide
Creating this delicious Red Pesto Pasta is incredibly straightforward, broken down into three main steps that can largely be done simultaneously to save time.
- Cooking the Pasta: Achieve Perfect Al Dente Texture
Begin by placing a large pot of water on your stove. Add a generous pinch of salt – this is crucial for seasoning the pasta from the inside out. Bring the water to a rolling boil, then add your chosen pasta noodles. Cook according to the package instructions until the pasta is al dente, meaning it’s still firm to the bite but cooked through. This ensures the pasta holds its shape and provides a satisfying texture in the final dish. - Roasting the Tomatoes: Unlock Sweetness and Depth
While your pasta water is heating and the pasta is cooking, turn your attention to the tomatoes. In a prep bowl, combine your cherry or grape tomatoes with a drizzle of olive oil and your dried spices (salt, pepper, Italian seasoning, and minced garlic). Toss them gently until they are evenly coated. Spread the seasoned tomatoes in a single layer on a small baking sheet, which you might want to spray with cooking oil or line with foil for easier cleanup. Bake them in a preheated oven at 375 degrees F (190 degrees C) for 20-25 minutes. You’ll know they’re ready when they are soft, slightly shriveled, and beautifully blistered, with their natural sugars caramelized. - Combining the Pasta: Bringing All the Flavors Together
Once your pasta has reached al dente perfection, carefully drain it using a strainer, reserving a small amount of pasta water if you like (it can be used to loosen the sauce later if needed). Immediately transfer the hot pasta back to the large pot or a spacious serving bowl. Add the red pesto sauce and a little extra olive oil if desired, tossing thoroughly until every strand of pasta is coated in the rich, vibrant pesto. Next, gently fold in your freshly roasted tomatoes. Finish by adding torn pieces of fresh mozzarella, allowing the residual heat of the pasta to slightly soften it, and garnish generously with fresh basil leaves. Serve immediately and enjoy!
Explore Other Great Side Dishes
Looking for more delightful accompaniments to your meals? Here are some fantastic side dish ideas that are sure to please:
Grilled Peach SaladOven Roasted Asparagus RecipeSpinach Apple SaladCrispy Smashed PotatoesSouthern Sweet Potato CasseroleBaked Mostaccioli
Expert Tips for a Flawless Red Pesto Pasta
To ensure your Red Pesto Pasta is absolutely perfect every time, consider these expert tips that will enhance flavor and convenience.
Prep Ahead of Time: This recipe is wonderfully adaptable for meal prepping. You can roast the tomatoes and cook the pasta a day in advance. Store them separately in airtight containers in the fridge overnight. The next day, simply rewarm the pasta and tomatoes gently, then combine with the red pesto, fresh mozzarella, and basil. This strategy makes for an incredibly fast and convenient side dish or light dinner, perfect for busy schedules.
Make it a Main: While delightful as a side, this Red Pesto Pasta can easily become the star of your meal. To make it more substantial, serve it alongside a crisp green salad or warm, crusty garlic bread. For those who prefer added protein, consider tossing in some grilled chicken, baked salmon, pan-seared shrimp, or even some cannellini beans for a plant-based protein boost. The mild flavors of the pasta serve as an excellent canvas for various additions, allowing you to tailor it to your preferences.
Ingredient Quality Matters: Given the simplicity of this dish, the quality of your ingredients truly shines through. Opt for ripe, flavorful tomatoes, fresh mozzarella (not the pre-shredded kind, which can be drier), and a good quality red pesto or fresh ingredients if making it from scratch. Fresh basil, with its vibrant aroma, is also a must for garnish.
Adjust to Taste: Don’t be afraid to taste and adjust seasonings. Add more salt, pepper, or even a squeeze of fresh lemon juice if the dish needs a little lift. A pinch of red pepper flakes can also add a nice kick if you enjoy a touch of heat.
Common Questions About Red Pesto Pasta
Red pesto, often called “pesto rosso” or “sun-dried tomato pesto,” typically features sun-dried tomatoes as its star ingredient, giving it its characteristic red hue and intense, sweet-savory flavor. It’s traditionally made by blending sun-dried tomatoes (or roasted fresh tomatoes, as in this recipe), fresh basil leaves, Parmesan cheese (or a similar hard Italian cheese), pine nuts (or other nuts like almonds), garlic, and olive oil. Some variations may also include a hint of lemon juice or red pepper flakes for an extra zing. Everything is combined in a food processor until a rich, thick paste forms. You can easily create your own homemade version or find excellent quality store-bought options.
You’ll typically find red pesto sauce in the pasta sauce aisle of your local supermarket, often located on the top shelves alongside other gourmet sauces or regular green basil pesto. Another common place to check is in the specialty Italian food section, or sometimes even in the refrigerated deli section next to fresh pasta and cheeses. Many larger grocery stores will have a dedicated international foods aisle where you can also find it.
To keep your leftover red pesto pasta fresh and delicious, store it in an airtight container. Place the container in the refrigerator, where it will stay good for up to 4 days. When you’re ready to enjoy your leftovers, simply rewarm the pasta in the microwave for 30-60 seconds, or gently heat it on the stovetop with a splash of water or olive oil to prevent it from drying out. This helps to restore its creamy texture and flavors.
Absolutely! To make this red pesto pasta vegan, simply omit the fresh mozzarella or replace it with a plant-based mozzarella alternative. For the red pesto itself, many store-bought varieties are already vegan, but if making homemade, ensure you use a nutritional yeast or plant-based parmesan substitute instead of traditional Parmesan cheese. It will still be incredibly flavorful and satisfying!
Yes, you can definitely use sun-dried tomatoes for an equally delicious, albeit slightly different, flavor profile. If using sun-dried tomatoes packed in oil, simply drain them and chop them if they are too large. You can then add them directly to the pasta with the pesto, or warm them slightly to release their full aroma. This variation will result in a richer, more concentrated tomato flavor compared to the lighter, sweeter taste of freshly roasted tomatoes.
This easy red pesto pasta recipe is a timeless hit and a personal favorite, inspired by a beloved restaurant from my time living in Japan. Its vibrant flavors and simple preparation make it perfect for any occasion. I truly hope you and your family enjoy this delightful dish. If you have any questions or thoughts, please feel free to leave them in the comments section below!
Happy Eating!
Red Pesto Pasta Recipe with Roasted Tomatoes and Fresh Mozzarella
Caitlyn Erhardt
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Ingredients
- 8 Oz Dried Angel Hair Pasta
- 6.5 Oz Red Pesto Store bought or homemade (ensure vegetarian/vegan if desired)
- 12 Oz Cherry Tomatoes Grape or an assortment of small, sweet tomatoes will work best for roasting.
- 2 tablespoon Olive Oil
- 1 teaspoon Ground Black Pepper
- ½ teaspoon Sea Salt
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Minced Garlic
- 4 Oz Fresh Mozzarella torn or sliced into small pieces
- 6-8 Fresh Basil Leaves for garnish, whole or thinly sliced
Instructions
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In a large pot, bring generously salted water to a rolling boil. Add the dried pasta noodles and cook according to package instructions until al dente. While the water is heating, preheat your oven to 375 degrees F (190 degrees C).
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Place the cherry tomatoes in a medium prep bowl. Drizzle with 1 tablespoon of olive oil, then sprinkle with ground black pepper, sea salt, Italian seasoning, and minced garlic. Toss gently to ensure all tomatoes are evenly coated. Spread the seasoned tomatoes onto a small foil-lined or oil-sprayed baking sheet. Bake in the preheated oven for 20-25 minutes, or until they are visibly soft, slightly shriveled, and beautifully blistered.
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Once the pasta is perfectly cooked al dente, drain it thoroughly. Return the hot pasta to the large pot or a spacious serving bowl. Add the red pesto sauce along with the remaining 1 tablespoon of olive oil. Toss vigorously until the pasta is completely and evenly coated in the vibrant sauce.
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As soon as the roasted tomatoes are out of the oven, gently add them to the pasta mixture. Incorporate the torn pieces of fresh mozzarella cheese. The residual heat from the pasta and tomatoes will subtly soften the mozzarella. Garnish generously with fresh basil leaves, either whole or sliced. Serve immediately and savor this delightful, healthy meal!
Notes
Leftover Storage
Store any leftover red pesto pasta in a clean, airtight container in the refrigerator for up to 4 days. For best results when reheating, gently warm in the microwave for 30-60 seconds, or on the stovetop with a small splash of water or olive oil to maintain moisture.
Tomato Selection Note
I highly recommend using a colorful medley of small tomatoes for this recipe, such as cherry, grape, or small heirloom varieties. This enhances both the visual appeal and the depth of flavor. Avoid using canned tomatoes as they will not achieve the desired roasted texture and sweetness.
Nutrition
