This tomato pesto pasta with roasted tomato pesto, fresh mozzarella, basil, and a garlicky breadcrumbs gremolata is simple to make for a delicious and filling dinner everyone loves.
⭐️⭐️⭐️⭐️⭐️
“I’ve made this recipe twice in the past month — so easy and so good! The tomato pesto is out of this world.” -Claire, FoodieCrush reader
This Is Not-Your-Average Pesto Pasta
Have you ever tried Sicilian pesto aka pesto alla Trapanese? It’s basically a typical Genovese basil pesto (I love my classic, easy pesto recipe) but with the addition of cherry tomatoes and almonds instead of pine nuts.
The Sicilian tomato pesto version is equally versatile as basil pesto and exceptionally tasty, especially because of an extra (easy) step I take by roasting my tomatoes. Roasting the cherry tomatoes creates an even sweeter, richer, more complex flavor and can be added to anything.
My favorite way to eat it is tossed with rigatoni and melty mozzarella pearls topped with lots of fresh basil, lemon zest, and the most addictive, crunchy garlicky toasted panko breadcrumbs.
It’s a fresh, easy, vegetarian pasta recipe that’s filling and delicious served straight from the skillet or at room temperature. If you’ve been eating simple pesto pasta all this time, switch it up by changing out the classic green pesto for a tomato-based version!
Enjoy!
Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
- Tomato pesto — The star of this pasta is the vibrant cherry tomato pesto. Sweet and savory roasted tomatoes, toasted almonds, umami-rich parmesan, and basil mingle together to make a robust sauce.
- Rigatoni — Or any other short, tubular pasta.
- Panko breadcrumbs — Get so much crispier than traditional breadcrumbs and won’t weigh down the pasta.
- Garlic — Fresh garlic adds so much aromatic flavor to the breadcrumbs.
- Olive oil — A must for any pasta recipe.
- Red pepper flakes — Just a kick of heat livens up the pasta.
- Mozzarella pearls — If you can’t find the mini mozzarella pearls, buy a larger ball of fresh mozzarella and shred it with your fingers.
- Lemon zest + basil — The roasted tomato pesto is very rich, so you need some fresh toppers to balance it out.
How to Make Pasta with Tomato Pesto
- Make the tomato pesto. If you work on several things at once, the pesto comes together in about 20 minutes. First, you’ll want to pop the tomatoes into the oven to roast (you’ll know they’re done when they begin to burst and go jammy). As they roast, toast the almonds in a skillet. Then, it’s just a matter of blitzing everything in a food processor or blender.
- Make the garlicky breadcrumbs aka gremolata. I use this same crunchy panko topping in my crab spaghetti and it adds the best flavor and texture. Heat a medium skillet over medium-low heat and add the olive oil, Panko, garlic, red pepper flakes, and salt. Stir well to combine so there are no dry bits of Panko. Cook until the breadcrumbs are evenly golden brown and fragrant.
- Cook your pasta. Pasta is best when it has a little chewiness to it. Cook it about 1 minute shy of what the box instructs to achieve al dente perfection.
- Toss to combine. Add the pesto to the pasta and toss to coat, then add the mozzarella pearls and toss again. To serve, top each portion with fresh lemon zest, basil, red pepper flakes, garlicky breadcrumbs.
Recipe Variations to Try
I love this pasta exactly as is, but it’s super versatile, and here are some easy swaps or additions you could make:
- Try a different short pasta, such as fusilli, penne, farfalle, gemelli, or orecchiette
- For some veg, chop some kale or spinach, blanch it, and toss with the pasta
- For some protein, add grilled chicken or shrimp (or serve alongside)
- Swap the mozzarella for ricotta, burrata, or shaved Parm
- Replace the tomato pesto with classic basil pesto, kale pesto, or arugula pesto
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Pasta with Tomato Pesto and Garlicky Breadcrumbs
Ingredients
For the tomato pesto:
- 12 ounces cherry tomatoes (1 pint)
- ½ cup extra-virgin olive oil
- ½ cup slivered almonds
- 1 garlic clove , peeled and smashed
- 1 cup packed fresh basil leaves
- 1 teaspoon kosher salt
- ½ cup grated Parmesan cheese
For the pasta
- 1 pound rigatoni (or other short pasta)
- ¾ cup Panko breadcrumbs
- 1 garlic clove , pressed or grated
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 1 lemon , for zesting (you will only zest about half)
- 1 cup mozzarella pearls
- 1 cup fresh basil , torn or roughly chopped (for serving)
Instructions
- Roast the tomatoes. Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the tomatoes in a single layer, add 1 tablespoon of the olive oil, and move them around with your hands to coat the tomatoes. Roast for 20 minutes, then set aside to cool.
- While the tomatoes roast, toast your almonds. Add them to a small skillet over low heat and cook, tossing often (so they toast evenly) for about 5 minutes.
- Make the tomato pesto. Add the toasted almonds and the garlic to a food processor and pulse until finely ground. Add the cooled roasted tomatoes, basil, Parmesan, and salt. Pulse well to combine, using a spatula on the sides of the food processor (this can be on the chunkier side if you prefer but I like mine pretty smooth). Drizzle the olive oil through the shoot while the processor is running until the mixture is emulsified and smooth.
- Cook the pasta. Bring a large pot of generously salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and add to a large serving bowl.
- While the pasta is cooking, toast your breadcrumbs. Heat a medium skillet over medium-low heat then add the olive oil and garlic and cook for 30 seconds or until fragrant. Stir in the Panko, red pepper flakes, and salt, tossing until there are no dry bits of Panko. Cook, stirring frequently until the breadcrumbs are evenly golden brown and fragrant (about 5 minutes), taking care that nothing burns. Remove from heat and grate the lemon zest into the breadcrumb mixture.
- Combine and serve. Add 1 ½ cups of the pesto with the pasta and toss well to combine. Add the mozzarella pearls and toss again. Divide between 4 serving bowls and top each portion with more fresh lemon zest, basil, red pepper flakes, and 1 tablespoon of Panko breadcrumbs (or more, if you like).
Notes
Nutrition
Sides to Serve with This Pasta
More Pesto Pasta Recipes to Try
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Claire
I’ve made this recipe twice in the past month — so easy and so good! The tomato pesto is out of this world.
Thanks for the comment and 5 stars Claire!