Skip Nav

Pasta With Pesto and Roasted Tomatoes

Pasta With Pesto and Roasted Tomatoes

Adapted from Katie Sweeney, POPSUGAR Food

Pasta With Pesto and Roasted Tomatoes

Ingredients

  1. Kosher salt
    Heaping 1/2 pint cherry tomatoes, sliced in half
    Extra-virgin olive oil
    About 1/3 pound linguine
    1/4 cup panko bread crumbs
    1 small garlic clove, minced
    Salt and freshly ground pepper, to taste
    1/3 cup pesto
    Parmesan shavings, for garnish
    Basil, cut into chiffonade, for garnish

Directions

  1. Preheat the oven to 400°F. Bring a large pot of generously salted water to a boil. Line a half-sheet pan with parchment paper.
  2. Add the halved tomatoes to the half-sheet pan, generously drizzle with olive oil, and sprinkle with salt; toss to coat, then spread out into a single even layer. Roast for 25-30 minutes or until softened.
  3. Meanwhile, cook the linguine until al dente, according to the instructions on the packaging. Drain, reserving 1/2 cup of starchy pasta water.
  4. Meanwhile, add the panko, minced garlic, 1 teaspoon olive oil, and a large pinch of salt to a small skillet; whisk to combine. Cook over medium heat, stirring occasionally, until the breadcrumbs are deeply toasted and fragrant.
  5. Toss the pasta with the pesto and a few tablespoons of starchy pasta water. Add more pesto or pasta water, if necessary. You want the pasta to be coated with a nice, smooth layer of pesto. Add the tomatoes and about half of the breadcrumbs. Gently toss to combine. Sprinkle with parmesan shavings and basil chiffonade, drizzle with olive oil, and sprinkle with more breadcrumbs (you may have extra) just before serving.
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds