Roasted tomato and basil pesto pasta

February 23, 2011 at 9:45 pm 4 comments

Oven-roasted tomatoes are something I see all the time in cookbooks and on food blogs and I’ve been meaning to try them for awhile now. I think this dish would be amazing with the abundant, ripe tomatoes that are harvested garden-fresh in late summer and early fall, but for now this is a good way to use up those poor grocery store tomatoes that have been lingering too long in the fruit bowl.

Roasted tomato and basil pesto pasta
Makes 2 servings (double or triple for a bigger crowd)

3 cups of dried pasta
3 ripe tomatoes, chopped
3 tablespoons basil pesto*
1-2 garlic cloves, roughly chopped
Fresh ground pepper and grated parmesan cheese

Combine tomatoes, pesto and garlic in a glass pie plate or other oven-safe dish. Cook for 15-20 minutes at 400F. Meanwhile, cook pasta in a pot of boiling, salted water. Drain the pasta and pull the tomatoes out of the oven. Stir the drained pasta into the tomato mixture and serve on plates. Sprinkle with fresh pepper and parmesan cheese and enjoy with a salad and red wine.

*I used store-bought pesto but should really try to make it myself someday. As a substitute for pesto, you can also try 3 tablespoons of olive oil plus a squeeze of lemon juice and some chopped fresh herbs.


Entry filed under: Cooking, Recipes. Tags: , , , , , , .

Happy Birthday Araxi

4 Comments Add your own

  • 1. Laurie Leier  |  February 25, 2011 at 4:35 pm

    Hi Erica – we make pesto often, especially to use up the arugula in our garden. You could swap basil for the arugula of course.

    • 4 cups packed fresh arugula
    • 1 tablespoon minced garlic
    • Salt and freshly ground pepper
    • 1 cup pure olive oil
    • 2 tablespoon pine nuts, toasted
    • 1/2 cup freshly grated Parmesan
    Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well.
    Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, and the pine nuts. Blend for at least 30 seconds. In this way the green of the arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator.

  • 2. nestandsparkle  |  February 25, 2011 at 7:02 pm

    Thanks Laurie. You’ve thoroughly convinced me that I need to plant arugula this year. 🙂

  • 3. Laurie Leier  |  March 13, 2011 at 6:26 pm

    Made this tonight. Wouldn’t have thought of adding the roasted tomatoes, but they were a great addition!

  • 4. Arugula pesto pasta | Nest and Sparkle  |  April 21, 2014 at 7:21 pm

    […] Thanks to Laurie for her delicious arugula pesto recipe, which you can find in the comments on this post. […]

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