Pasta Recipes with Pesto and Tomato | Fresh, Creamy & Baked Variations

Few dishes show the heart of Italian cooking like pasta recipes with pesto and tomato, where fresh basil pesto meets the sweetness of ripe tomatoes. I’ve cooked it many times—traditional, with roasted cherry tomatoes, or creamy mozzarella—and every version turns out simple, nourishing, and always a crowd-pleaser.

In this article, I’ll share a collection of pasta recipes with pesto and tomato, ranging from the classic to creative variations. Together we’ll go step by step, so you’ll know exactly how to prepare each dish. Along the way, I’ll include tips I’ve learned in my own kitchen and small adjustments you can try depending on your taste.

Why Pasta with Pesto and Tomato Works So Well

Let me first tell you a little about why this pairing works so well, and then we’ll move ahead to our recipes. At first glance, it seems like a simple pairing, but the balance of flavors is what makes this dish shine:

• Herbaceous pesto – Fresh basil, Parmesan, garlic, and nuts create a rich, green sauce.
• Sweet and tangy tomatoes – Roasted, sautéed, or fresh, tomatoes cut through the richness with brightness.
• Perfect texture – Pasta acts like a canvas, holding all these flavors together.

Personally, I love the contrast: the freshness of basil against the slight acidity of tomatoes makes every bite lively and comforting at the same time.

Now, let’s dive into the recipes.

Recipe 1: Classic Pesto Pasta with Tomatoes (with variations)

This is the base recipe most people search for — pasta, pesto, and tomatoes. But there are a few different ways to prepare it, and I’ll show you how to do each one without repeating everything from scratch.

Ingredients

• 250g pasta (spaghetti, penne, or fusilli work well)
• ½ cup pesto (store-bought or homemade)
• 1–2 cups cherry tomatoes (fresh or roasted)
• Olive oil, salt, and pepper
• Optional: mozzarella balls or grated Parmesan

Step-by-Step Method

Boil the pasta: Fill a large pot with water, add a good pinch of salt (about 1 tbsp), and bring it to a boil. Cook your pasta until al dente (slightly firm but not hard). Save about ½ cup pasta water before draining.

Prepare the tomatoes: Now, this is where the recipe splits into variations:

• Fresh tomato version: Simply cut cherry tomatoes in halves or quarters. Drizzle with olive oil and a pinch of salt. They’ll stay juicy and slightly crisp.
• Roasted tomato version: Place cherry tomatoes on a tray, drizzle olive oil, sprinkle salt and pepper, then roast at 200°C (400°F) for about 15–20 minutes. They’ll soften, caramelize, and give a sweeter, richer flavor.
• Quick spaghetti style: Instead of short pasta, boil spaghetti. The sauce clings beautifully to thin pasta, making every bite light but flavorful.

Mix pasta with pesto: Drain pasta, put it back into the pot (off the heat), and add pesto. Stir gently. If it feels too thick, splash in the reserved pasta water a spoon at a time until creamy.

Add tomatoes: Fold in your fresh or roasted tomatoes.

Finish: Top with mozzarella balls or Parmesan, and a few basil leaves if you have them.

• My Note

Personally, I love the roasted version the most. Fresh tomatoes are nice for a quick summer dinner, but roasting adds that caramelized edge which makes the pasta taste like a restaurant dish.

Variations

• With Mozzarella: Add small mozzarella balls (bocconcini) right before serving. They soften slightly and give a creamy bite.
• Spaghetti Style: Use spaghetti instead of penne/fusilli for a lighter feel. I personally enjoy this on warm evenings — it feels closer to classic Italian trattoria style.
• Quick 15-Minute Meal: Skip roasting and use fresh cherry tomatoes for a speedy dinner.

Recipe 2. Creamy Pesto Tomato Pasta

Now let’s make the creamy version. This combines the rich flavor of pesto with a simple tomato-based cream sauce. Personally, I find this recipe very comforting — I make it when I want something filling yet not too heavy.

Ingredients

• 250g penne (spaghetti also works)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup tomato passata or crushed tomatoes
• ½ cup heavy cream (or half-and-half for lighter texture)
• ½ cup pesto
• Salt, pepper, and grated Parmesan

Step-by-Step Method

1. Boil pasta in salted water, same as above. Save ½ cup water before draining.
2. In a skillet, heat olive oil on medium. Add garlic and sauté for 30 seconds until fragrant (don’t let it burn).
3. Add the tomato passata. Let it simmer for 5 minutes until slightly thickened.
4. Pour in cream and stir. The sauce will turn light pink. Simmer 2–3 minutes.
5. Add pesto and stir until you get a creamy, smooth sauce. Taste and adjust seasoning.
6. Toss drained pasta into the pan, adding a splash of pasta water if needed to loosen.
7. Sprinkle Parmesan and black pepper before serving.

Variation idea: If you want it extra rich, add small cubes of mozzarella — they melt into the sauce and give you creamy bites throughout.

• My Note

I’ve noticed that some people make this too heavy with too much cream. I like keeping it balanced — just enough cream to soften the tomatoes but not so much that it hides the pesto flavor.

Recipe 3. Fusilli with Sun-Dried Tomatoes and Pesto

This recipe is bold and tangy because of the sun-dried tomatoes. It’s slightly different from the fresh or roasted tomato versions, but still simple to prepare.

Ingredients

• 250g fusilli
• ½ cup pesto
• ½ cup sun-dried tomatoes, chopped (packed in oil works best)
• Olive oil (optional)
• Parmesan to serve

Step-by-Step Method

1. Cook fusilli until al dente, drain, and reserve some pasta water.
2. Toss hot pasta with pesto until coated.
3. Add chopped sun-dried tomatoes. If they feel too dry, drizzle a spoonful of their oil into the pasta — it adds richness.
4. Serve with Parmesan.

Variation

If you want to bulk it up, you can add roasted vegetables (like zucchini or bell peppers) at this stage. The process is the same — just roast the veggies separately and mix them in.

Recipe 4. Baked Pesto Pasta with Tomatoes

If you like pasta with a golden top and melted cheese, this one’s for you. I usually make this when I want something that feels like comfort food, especially for family dinners.

Ingredients

• 300g short pasta (penne or rigatoni)
• 1 cup pesto
• 2 cups cherry tomatoes (halved)
• 1 cup mozzarella, shredded
• ½ cup Parmesan
• Olive oil, salt, pepper

Step-by-Step Method

1. Cook pasta for 2 minutes less than package instructions. Drain.
2. In a large bowl, toss pasta with pesto and cherry tomatoes.
3. Transfer to a baking dish, sprinkle mozzarella and Parmesan on top.
4. Bake at 180°C (350°F) for 20–25 minutes until bubbly and golden.

Tip: If you like a crispier top, broil for 2 minutes at the end.

I’m including a forum link here along with a YouTube video for your ease. The video will give you a clear visual guide, while the forum discussions can offer extra tips and experiences from others.

Recipe 5. Grilled Chicken Pesto Pasta with Tomatoes

Sometimes a protein makes the dish feel more complete. I often cook this when I have leftover grilled chicken, because it turns a simple pasta into a full meal.

Ingredients

• 250g pasta of choice
• 1 cup pesto
• 1–2 cups cherry tomatoes (fresh or roasted)
• 1–2 grilled chicken breasts, sliced
• Olive oil, salt, pepper

Step-by-Step Method

1. Cook pasta as usual, drain, and toss with pesto.
2. Add tomatoes (your choice of fresh or roasted).
3. Mix in the sliced grilled chicken.
4. Serve warm with Parmesan on top.

Note: I prefer roasted tomatoes here, because they balance the savory chicken flavor.

Recipe 6. Shrimp Pesto Pasta with Tomatoes

This version feels a little fancy but is still easy. I like it for dinner parties because shrimp cooks fast and looks impressive.

Ingredients

• 250g spaghetti or linguine
• 1 cup pesto
• 1–2 cups cherry tomatoes
• 300g shrimp, peeled and deveined
• 2 tbsp olive oil
• Garlic, salt, pepper

Step-by-Step Method

1. Cook pasta until al dente, reserve some water.
2. In a skillet, heat olive oil, sauté garlic for 30 seconds, then add shrimp. Cook for 2–3 minutes until pink.
3. Add cherry tomatoes and cook 2–3 minutes more.
4. Toss in cooked pasta and pesto. Adjust with pasta water if needed.
5. Serve immediately with lemon wedges on the side.

My Note: I sometimes squeeze extra lemon juice — it brightens the whole dish.

Recipe 7. Pesto Pasta Salad with Tomatoes

This is a cold pasta option, perfect for picnics or summer lunches. It’s refreshing and easy to prepare ahead of time.

Ingredients

• 250g short pasta (fusilli or penne)
• ½ cup pesto
• 1–2 cups cherry tomatoes, halved
• ½ cup fresh mozzarella balls
• Fresh basil leaves

Step-by-Step Method

1. Cook pasta, then rinse under cold water to stop cooking.
2. Toss chilled pasta with pesto.
3. Add tomatoes, mozzarella, and basil.
4. Chill in the fridge for at least 30 minutes before serving.

Extra Cooking Tips and Notes

Now that you’ve gone through all the recipes, let me also share a few storage tips with you. These little tricks will help keep your pasta fresh for longer. That way, you can enjoy the same delicious taste even the next day without losing flavor or texture.

• Shelf life and storage: Keep leftovers in the fridge for 2–3 days. Add water or stock or wine when reheating so it doesn’t dry out.
• Traditionally added ingredients: In Ligurian recipes, potatoes and string beans are boiled in the same pot with pasta. I’ve tried it — and honestly, it adds great texture.
• Different cooking styles: Italian pasta can be pasta al forno (baked), pasta in brodo (broth), or pasta asciutta (dry with sauce). Pesto and tomato shine best in asciutta style.
• Pesto origins: Traditionally, pesto was made in a marble mortar with a circular motion using garlic, basil, nuts, and cheese. Though modern kitchens use blenders, I find that using even dried basil leaves can still give good results.

FAQs About Pasta Recipes With Pesto and Tomato

1. Can I use store-bought pesto?

Yes, but homemade tastes fresher.

2. Which pasta shapes are best?

Spaghetti, fusilli, and penne are my top choices. Fusilli holds the sauce especially well.

3. Can I make it vegan?

Absolutely—use vegan pesto and skip the cheese.

4. Do I need roasted tomatoes every time?

Not at all. Fresh tomatoes keep it light, roasted ones make it richer.

5. How to stop pesto from turning dark?

Store under olive oil and don’t overheat when mixing.

Final Thoughts

So, we’ve walked through several pasta recipes with pesto and tomato—from classic roasted tomato versions to creamy mozzarella twists, and even baked or chilled options. Each has its own personality, yet all share the same harmony of basil and tomato that makes this dish timeless.

Try one of these recipes tonight, and you’ll see why pesto and tomato pasta is a dish you’ll return to again and again.