Imagine twirling your fork into a plate of perfectly al dente linguine, adorned with burst cherry tomatoes that explode with intense, caramelized flavor, all coated in a vibrant, herbaceous pesto. This isn't just another pasta recipe - it's a culinary journey that transforms simple ingredients into a gourmet experience right in your own kitchen. Whether you're a busy home cook or a weekend culinary enthusiast, this Linguine with Pesto Roasted Tomatoes will transport your taste buds straight to the sun-drenched hills of Italy.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz linguine
- 2 cups cherry tomatoes
- 1/4 cup pesto
- 2 tablespoons olive oil
- Salt to taste
- Parmesan cheese for serving
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the cherry tomatoes thoroughly and pat them dry with paper towels. Place the tomatoes on the prepared baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle a pinch of salt over the tomatoes to enhance their natural sweetness.
- Spread the tomatoes in a single layer on the baking sheet, ensuring they are not overcrowded. Roast in the preheated oven for 15-18 minutes, or until they become slightly blistered and start to burst, releasing their natural juices.
- While the tomatoes are roasting, bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente, typically 8-10 minutes.
- Reserve 1/2 cup of pasta cooking water before draining the linguine. This starchy water will help create a smooth sauce and help the pesto adhere to the pasta.
- In a large serving bowl, combine the remaining 1 tablespoon of olive oil with the pesto. When the tomatoes are done roasting, add them directly into this bowl.
- Drain the linguine and immediately add it to the bowl with pesto and roasted tomatoes. Toss gently to coat the pasta evenly, using the reserved pasta water to help create a cohesive sauce if needed.
- Taste and adjust seasoning with additional salt if required. Serve hot, generously garnished with freshly grated Parmesan cheese.
Tips
- • Always salt your pasta water generously - it should taste like the sea to properly season your pasta from within. • Don't rinse your pasta after cooking; the starch helps the sauce cling better. • Reserve pasta water before draining - its starchy magic helps create a silky, cohesive sauce. • Use high-quality pesto for maximum flavor impact. • Roast tomatoes until they just start to burst to capture their most concentrated sweetness. • For extra richness, add a small pat of butter when tossing the pasta with pesto. • Choose ripe, in-season cherry tomatoes for the most intense flavor. • Grate your Parmesan fresh - it makes a world of difference in the final presentation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 10mg
