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    Home » Pasta & Rice » Cherry Tomato Pasta Sauce With Pesto

    Cherry Tomato Pasta Sauce With Pesto

    Last updated January 9, 2023. Originally posted September 17, 2022 By Jenny Skrapaliori-Graves. 14 Comments.

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    Go to Recipe Print Recipe

    This Cherry Tomato Pasta Sauce With Pesto is a refreshing no-fuss dish. Roasting sweet cherry tomatoes in olive oil, garlic, and whole chili peppers makes a delicious base for the pasta sauce. Savory pesto and mozzarella add richness to this easy, delicious weeknight pasta dinner.

    If you love this Cherry Tomato Pasta Sauce, you will also love this tomato garlic pasta, eggplant pasta with tomatoes and sweet Italian sausage, or baked feta pasta!

    A cast iron pan with cherry tomato pasta sauce, serving utensils, partial view of a bread loaf and a bowl with pesto.

    Why this recipe sings

    This cherry tomato sauce has all the flavors I love. Sweet roasted cherry tomatoes mixed with savory basil pesto and creamy mozzarella balls make an easy yet spectacular dish. It is a breeze to make it. I make my pesto (recipe included), but it's not necessary. A good quality store-bought pesto will be just as good—the tomatoes roast next to two chili peppers and whole garlic cloves. Half of them, plus the garlic and chili peppers(for a little kick), get the blender treatment and become a smooth sauce. All get mixed with pasta, mozzarella balls, and streaks of pesto for a yummy easy weeknight (or any time ) dinner. Add a nice glass of cabernet, close your eyes and imagine having dinner next to the Mediterranean sea.

    What you need for this recipe

    All the ingredients for making a cherry tomato pasta sauce on a butcher block.

    For the pasta

    • Cherry tomatoes. Any size and color are good.
    • Red chili peppers. They give a slight kick to this sauce. You can use more than two if you prefer it spicier.
    • Garlic. I leave the skin on while it roasts for a sweeter flavor to the garlic.
    • Sea salt, freshly ground pepper, and dried oregano. The basics of a greek tomato sauce.
    • Linguine. I love this pasta type because it provides an excellent surface for the sauce. Pappardelle and fettuccine are in the same category. Having said that, Spaghetti or any shortcut pasta would work just as well.

    For the pesto

    • Pine nuts. You can choose to toast them for a more intense flavor. Alternate options are pistachios, walnuts, or cashews.
    • Garlic. The more, the better!
    • Lemon juice. It adds a bright note to the pesto.
    • Fresh basil leaves. A classic pesto has basil. You can also do parsley, kale, or arugula pesto.
    • Parmesan cheese. My go-to cheese. Pecorino romano is also an excellent choice for a more savory pesto.

    You also need extra virgin olive oil for roasting and making the pesto. A bit of sugar can be used for the cherry tomatoes to intensify their sweetness (optional).

    For serving

    • Mozzarella cheese balls. I throw some cut in half or quartered in the pasta as I mix it in. I love the creaminess it gives to this dish.

    How to make this sauce

    Pesto ingredients in a food processor.

    Make the pesto. In a food processor, combine all the ingredients until smooth.

    Basil pesto in a food processor.

    Season with sea salt and freshly ground pepper to taste. If you prefer a smoother pesto, add more olive oil.

    Cherry tomatoes, garlic cloves and chili peppers in a large cast iron pan.

    Gather the cherry tomatoes, garlic cloves, and chili peppers and add them to oven proof pan. Add the olive oil and season with sea salt and freshly ground pepper. Mix well. If you like a sweeter tomato, sprinkle ⅓ teaspoon of sugar all over tomatoes. (Sugar is optional).

    Insider tip. Keep garlic in their skins for a more mellow, sweet-tasting garlic.

    Roasted cherry tomatoes and chili peppers in a large cast iron pan.

    Roast in a 425°F for 30 minutes.

    Roasted cherry tomatoes, garlic and chili peppers inside a blender.

    Scoop out about a third of the roasted tomatoes. Transfer the rest to a blender. Squeeze out the garlic. Remove skin from chili peppers and most spores and flesh to the blender.

    Meanwhile, boil the pasta in plenty of salty water.

    Creamy tomato sauce in a blender.

    Blend until the sauce is smooth and silky.

    Creamy tomato sauce mixed with roasted cherry tomatoes in a cast iron pan.

    Mix sauce and reserved tomatoes in the pan.

    Pasta is being mixed with creamy tomato sauce mixed with roasted cherry tomatoes in a cast iron pan.

    When pasta is al dente, usually a minute or two before cooking time, transfer it to the pan. Don't drain; just transfer from the boiling water. The extra liquid that comes with the pasta will help the creaminess in the sauce.

    A cast iron pan with cherry tomato pasta sauce with pesto, serving utensils, partial view of a bread loaf and a bowl with pesto.

    Dizle some pesto and tuck halved or quartered mozzarella balls in the hot pasta. Serve in bowls with more pesto around the table. Don't forget the crusty warm bread!

    More pasta dishes

    • Butternut Squash Pasta Sauce with Prosciutto and Goat cheese
    • Quick & Easy Tortellini Pasta Salad
    • Greek Spaghetti Sauce With Tomatoes & Basil
    • Pastitsio - Greek Lasagna

    You may also like

    • Fried Egg Sandwich
    • Amazing Tomato Confit With Herbs
    • Quick Pumpkin Stew with Tortellini
    • Tomato Chicken Tortellini Soup

    Check out my Greek pantry staples 

    Have you cooked this pasta? Rate the recipe! You can also leave a comment below. I love hearing from you!

    WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for the latest updates.

    A cast iron pan with cherry tomato pasta sauce with pesto, serving utensils, partial view of a bread loaf and a bowl with pesto.

    Cherry Tomato Pasta Sauce With Pesto

    by Jenny | The Greek Foodie
    Roasted cherry tomato pasta sauce is a refreshing no-fuss dish. Savory pesto and mozzarella add richness to this delicious weeknight pasta.
    5 from 14 votes
    Print Recipe
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    Prep Time 5 mins
    Cook Time 45 mins
    Course Dinner, Main Course
    Cuisine Greek, Italian, Mediterranean
    Servings 4
    Calories 797 kcal

    Ingredients
      

    For the pasta

    • 10 oz linguine
    • 3-4 lbs cherry tomatoes use more if you like extra sauce
    • 2 red chili peppers
    • ⅓ cup extra virgin olive oil
    • sea salt
    • freshly ground pepper
    • dried oregano
    • ⅓ teaspoon sugar optional

    For the pesto

    • 2 cups fresh basil leaves packed
    • ¼ cup pine nuts Can be toasted.
    • 2 garlic clove
    • ½ cup extra virgin olive oil
    • 1 tablespoon fresh lemon juice
    • sea salt
    • freshly ground pepper

    For serving

    • ½ cup mozzarella cheese balls cut in half or quartered

    Instructions
     

    Make the pesto

    • Combine all ingredients in a food processor and pulse until smooth—taste and season with sea salt and freshly ground pepper.

    Roast the tomatoes

    • Heat the oven to 425°F /220 °C.
      Add tomatoes, chili pepper, garlic, red pepper flakes, sugar (optional), and dried oregano in an oven-proof pan. Season with sea salt and freshly ground pepper.
      Roast tomatoes for 30 to 40 minutes.
    • Meanwhile, cook the pasta according to the package directions.

    Make the sauce

    • Take ⅔ of the cherry tomatoes and all the juices from the pan and add them to a blender.
      Squeeze out the garlic and remove the skin and most seeds from the chili peppers. Add all to the blender and pulse until smooth.
      Return smooth sauce to the pan with the reserved tomatoes and gently mix.

    Serve

    • Gently mix the pasta with the sauce and some halved mozzarella balls and stir. Drizzle with some of the pesto.
    • Divide pasta among bowls and serve with more pesto for the table.

    Notes

    Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

    Nutrition

    Calories: 797kcalCarbohydrates: 66gProtein: 16gFat: 55gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 35gCholesterol: 5mgSodium: 66mgPotassium: 1284mgFiber: 6gSugar: 15gVitamin A: 3068IUVitamin C: 140mgCalcium: 136mgIron: 5mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Cherry Tomato Pasta Sauce With Pesto
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    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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