Can I use store-bought pesto?

Absolutely — a good jarred pesto works fine here. Look for one with real basil and olive oil near the top of the ingredient list, not seed oil as the base.

Can I make this ahead of time?

Roast the tomatoes, make the chili oil, and toast the breadcrumbs up to 2 days ahead and store them separately in the fridge. Cook the pasta and toss everything together right before serving.

What can I use instead of chili oil?

A spoonful of calabrian chili paste or even a pinch of plain red pepper flakes stirred into the pesto gets you close, though you'll lose that glossy drizzle on top.

Why did my breadcrumbs turn out soggy instead of crisp?

That usually means the pan wasn't hot enough or they sat too long before serving. Toast them over medium heat until deep golden, and add them to the pasta right at the end so they stay crunchy.

Pesto Pasta with Roasted Tomatoes & Garlic Breadcrumbs

Description

Pesto pasta gets a glow-up with roasted cherry tomatoes, crunchy garlic breadcrumbs, and a spicy chili oil drizzle. Easy enough for a weeknight, good enough to serve to company.

Ingredients

Units Scale

Roasted Tomatoes:

2 pints cherry tomatoes
Olive oil
Salt and pepper, to taste

Chili Oil:

1 tbsp red pepper flakes
1/2 cup olive oil

Garlic Breadcrumbs:

1 cup breadcrumbs
2 cloves garlic, minced
2 tbsp olive oil

Pesto Pasta:

1 cup W&W pesto
1 lb pasta

For Serving:

Grated parmesan

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Instructions

Preheat the oven to 400°F. Toss the cherry tomatoes with olive oil, salt, and pepper on a sheet pan. Roast for 20-25 minutes, until blistered and soft.
Warm the olive oil and red pepper flakes in a small saucepan over low heat for 3-5 minutes to infuse. Set aside to cool.
In a skillet, toast the breadcrumbs and garlic in olive oil over medium heat, stirring often, until golden brown, about 3-4 minutes. Set aside.
Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.
Toss the pasta with pesto, adding the reserved pasta water as needed to loosen. Fold in the roasted tomatoes.
Top with the garlic breadcrumbs, a drizzle of chili oil, and grated parmesan.

Notes

Substitutions: Store-bought pesto works fine if you're short on time. Swap in gluten-free pasta and gluten-free breadcrumbs 1:1. Panko can replace regular breadcrumbs for extra crunch.

Variations: Add torn burrata before serving, or add grilled chicken or shrimp for a heartier dinner. Swap the chili oil for calabrian chili paste stirred into the pesto.

Equipment: A sheet pan, a skillet, a small saucepan, and a large pasta pot. Use imported, bronze-cut pasta (like Garofalo or Rummo) and real Parmigiano Reggiano DOP for the best flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Italian