Red Pesto Pasta with Roasted Tomatoes

Pasta is always my go for dinner when I want to cook something quick. This red pesto pasta with roasted tomatoes is ready in 25 minutes. It is sweet and tangy in the same time and just perfect summer dinner.

Instead of a classic pesto I made this one with sun-dried tomatoes, roasted pepper, walnuts and fresh basil. I used store bought roasted pepper but you can roast at home too. I’m just to lazy to wait till it cools down and I can peel the skin off. It is better to use good quality sun-dried tomatoes which is in olive oil. This oil is full of flavour and it’s perfect for roasting the cherry tomatoes.

I love the caramelized but tangy flavour of the cherry tomatoes. I popped some garlic cloves next to them. I usually crush them once in a mortar. I leave the skin on and remove later.

Fresh basil and dry roasted pine nuts are perfect garnish for this juicy pasta. Let me know how you like it!

Red Pesto Pasta with Roasted Tomatoes

Hajnal Pasta is always my go for dinner when I want to cook something quick. This red pesto pasta with roasted tomatoes is ready in 25 minutes. It is sweet and… Dinner Red Pesto Pasta with Roasted Tomatoes European Print This

Serves: 4 Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 1 cup sun-dried tomatoes (in olive oil)
• 1 roasted pepper
• 1/2 cup of walnuts
• 1 garlic clove + 4-5 for roasting
• 1 red chili
• 1 cup fresh basil + some to garnish
• salt 
• pepper
• 2 tbsp balsamic vinegar
• 400-500g cherry tomatoes
• pine nuts to garnish
• pasta for 4

Instructions

• Preheat oven to 200ºC.
• Smash the garlic cloves. Place the cherry tomatoes and smashed garlics in a baking tray.  Drizzle with olive oil from the sun-dried tomatoes and sprinkle with salt. Mix to coat them.
• Roast about 20 minutes. While the are in the oven you can make the pesto and cook the pasta.
• Add the sun-dried tomatoes, roasted pepper, walnuts,  garlic clove, red chili, oregano, basil, salt, pepper and the balsamic vinegar into a food processor. Blend until you get pesto texture.
• Heat a tablespoon sun-dried tomato oil in a pan and mix the cooked pasta, the pesto and the roasted tomatoes together until pasta coated with pesto.
• Serve with roasted pine nuts and fresh basil leaves.