Spicy fresh roasted tomato and pesto pasta

    40 min

    Cherry tomatoes fresh off the vine are coated in extra virgin olive oil and oregano, seasoned and roasted until they're literally bursting with flavour! These roasted gems are then crushed and simmered with garlic and spicy chilli pesto and this gorgeous, earthy Mediterranean sauce is served over hot cooked tortellini pasta.

    37 people made this

    Serves: 2 

    • 300g cherry tomatoes
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon dried oregano
    • salt and ground black pepper to taste
    • 260g refrigerated fresh tortellini
    • 2 teaspoons extra-virgin olive oil
    • 2 cloves garlic, minced
    • 2 teaspoons chilli pesto
    • 4 tablespoons grated Parmesan cheese
    • 6 leaves fresh basil, torn into pieces

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat an oven to 200 C / Gas 6.
    2. Place the tomatoes on a baking tray and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt and pepper and roll the tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
    3. Cook and drain the tortellini and set aside in a serving dish.
    4. In a frying pan heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the frying pan from the heat and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with grated Parmesan cheese and torn basil leaves.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (35)


    Great Recipe - Place tomatoes, oil, oregano, salt and pepper in a zip lock bag to coat tomatoes - much easier and not as messy.  -  12 Oct 2009  (Review from Allrecipes US | Canada)


    I took MinnesotaGirl's lead and roasted a medium zucchini with the tomatoes. I did have to increase the EVOO for the roasting by an additional two tablespoons. Other than that, I kept to the recipe. This pasta dish is WONDERFUL. I wanted a meatless meal for this week--I'll tell you, we didn't even miss the meat! I served this with buttered crusty italian bread and it was a filling and delicious meal.  -  30 Jul 2012  (Review from Allrecipes US | Canada)


    Great way to use up those grape and cherry tomatoes (had an entire shoe box full)! I find that using a potato masher works well to break up the tomatoes. I also roasted a zucchini and threw it in because it needed to cooked. Used fresh herbs from the garden and a healthy shake of red pepper flakes because we like a lot of spice - highly adaptable to suit your tastes. Thanks for sharing!  -  23 Aug 2010  (Review from Allrecipes US | Canada)