Pesto Pasta with Tomatoes

Pesto pasta with tomatoes is the perfect light end-of-summer dish. It comes together in less than 30 minutes and is a total crowd-pleaser!

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian


  • 12 ounces cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 8 ounces bowtie pasta
  • 1/2 cup spinach almond pesto (or any pre-made pesto)
  • for serving: parmesan cheese & red pepper flakes


  1. Preheat oven to 400°. 
  2. Toss tomatoes in olive oil on a small sheet pan and season with salt. Cook for 15-20 minutes or until slightly blistered.
  3. Meanwhile, cook pasta per package directions, reserving some pasta water when you strain it.
  4. Add hot pasta back to the pot you cooked it in (or a large bowl) and add pesto and a generous splash of pasta water. Toss well to coat, adding more of the pasta water as needed to get your preferred consistency. 
  5. To serve: portion pasta into bowls and top with tomatoes, parmesan cheese and red pepper flakes for extra heat. 



  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • You can use any short pasta shape you like.
  • Use jarred pesto if you don’t have time to make homemade. 


Keywords: quick, 10 ingredients or less, summer