Pesto Tomato Pasta
Make this scrumptious Pesto Pasta with juicy Marinated Tomatoes for dinner tonight!
Servings: 6 servings
Calories: 445kcal
Ingredients
For Marinated Tomatoes:
- 1 pound (454 grams) cherry tomatoes (or grape tomatoes)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 large clove garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon kosher salt
- 2 tablespoons thinly sliced fresh basil (or other herbs)
For Pasta:
- 1 pound (454 grams) bucatini pasta (or spaghetti, linguine, etc.)
For Pesto:
- 2 tablespoons pine nuts (or walnuts)
- 1 large clove garlic
- 4 cups basil leaves (lightly packed)
- ¼ cup extra virgin olive oil
- ¼ cup shredded Parmesan cheese
- 1 tablespoon fresh lemon juice
- zest from 1 lemon
- 2 tablespoons water
- ½ teaspoon kosher salt
Equipment
Instructions
Prepare Marinated Tomatoes:
- Cut 1 pound cherry tomatoes in half, or in quarters, depending on their size. Place in a medium bowl.
- Add 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 clove minced garlic, ½ teaspoon crushed red pepper flakes (optional), and ½ teaspoon salt. Mix well, then adjust seasoning with additional salt, if needed.
- Let tomatoes marinate for 20 to 30 minutes (or for up to 2 hours) at room temperature. Stir in 2 tablespoons sliced basil just before serving.
Cook Pasta:
- While tomatoes marinate, bring a large pot of well-salted water to a boil. Add 1 pound bucatini (or other pasta), then cook until al dente.
- Reserve ½ cup pasta cooking water. Then drain pasta in a colander. Return to pot once drained.
Prepare Pesto:
- While pasta cooks, mince 2 tablespoons pine nuts and 1 large clove garlic in food processor.
- Add 4 cups basil leaves (lightly packed), ¼ cup olive oil, ¼ cup shredded Parmesan, 1 tablespoon lemon juice, zest from 1 lemon, 2 tablespoons water, and ½ teaspoon kosher salt to food processor. Blend just until a smooth sauce forms.
- Taste pesto, then season generously with additional salt to taste. (I used 1 teaspoon total).
Assemble Pasta:
- Add pesto to pasta, along with a splash of pasta cooking water. Toss until pasta is well-coated in sauce, adding extra water only if needed. Taste and season with additional salt, if needed.
- Serve pasta topped with marinated tomatoes. Enjoy!
Notes
Lemon - If you use a large, juicy lemon, one lemon should be enough for the pesto and tomatoes. Just make sure to zest the lemon before you juice it.
Simple Substitutions - You can easily change up the flavors by using different pesto flavors or by topping the pasta with Roasted Grape Tomatoes instead of marinated.
More Tips - Check out the info before this recipe card for helpful tips, recipe variations, serving suggestions, and more!
Nutrition
Calories: 445kcal
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