Red Pesto Penne with Roasted Cherry Tomatoes and Goat Cheese
Bright, cozy, and impossibly simple, this Red Pesto Penne with Roasted Cherry Tomatoes and Goat Cheese is the kind of pasta that feels like a warm hug on a busy weeknight. It comes together quickly, uses pantry-friendly ingredients, and balances creamy goat cheese with tangy sun-dried tomatoes and sweet oven-roasted cherry tomatoes. The dish is built on a vibrant red pesto that’s rich with pine nuts and fragrant thyme, tossed through al dente penne and finished with wilted baby spinach for a pop of green.
This recipe makes about four hearty servings and relies on familiar, accessible ingredients: 16 ounces of penne, sun-dried tomatoes, garlic, red pepper flakes, high-quality extra-virgin olive oil, fresh thyme, salt, toasted pine nuts, handfuls of baby spinach, oven-roasted cherry tomatoes, and a bit of crumbled goat cheese to finish. The technique is straightforward: cook the pasta, blitz the red pesto, roast a pan of cherry tomatoes, then toss everything together. The outcome is bright and balanced—nutty pine notes, herbal thyme, slight heat from red pepper flakes, and creamy pockets of goat cheese that melt across the pasta.
Why you’ll love this Red Pesto Penne with Roasted Cherry Tomatoes and Goat Cheese
- Fast: Pantry staples and a short hands-on time mean dinner in about 30 minutes.
- Texturally pleasing: Roasted cherry tomatoes burst into sweet-salty pockets, and pine nuts add crunch.
- Versatile: Serve warm, at room temperature, or as part of a casual summer gathering.
- Satisfying: Goat cheese lends tang and creaminess without being heavy.
Ingredients
- 16 oz. penne pasta
- 2 ounces sundried tomatoes
- 2 medium cloves garlic
- 1/4 teaspoon red pepper flakes
- 1/3 cup extra-virgin olive oil
- 1 teaspoon fresh thyme
- 1/8 teaspoon salt
- 1/4 cup pine nuts, lightly toasted
- 3 handfuls of baby spinach tossed with a glug of olive oil and a big pinch of salt
- 2/3 cup oven-roasted cherry tomatoes
- a bit of crumbled goat cheese
Equipment
- Large pot for boiling pasta
- Colander
- Small baking sheet or ovenproof dish for roasting cherry tomatoes
- Food processor or blender for the pesto
- Large mixing bowl or the pot used to toss the pasta
- Spatula or tongs
Prepare the oven-roasted cherry tomatoes
Preheat your oven to 400°F (200°C). Arrange the amount of cherry tomatoes you need on a small baking sheet or in an ovenproof dish. Drizzle lightly with olive oil and season with a small pinch of salt if you like. Roast for 12–15 minutes, or until the tomatoes are softened and just starting to wrinkle and burst. Remove from the oven and set aside. You should have about 2/3 cup of softened, oven-roasted cherry tomatoes ready to finish the dish.
Make the red pesto
Place the sun-dried tomatoes, 2 medium cloves of garlic, 1/4 teaspoon red pepper flakes, 1/3 cup extra-virgin olive oil, 1 teaspoon fresh thyme, 1/8 teaspoon salt, and 1/4 cup lightly toasted pine nuts into a food processor or blender. Pulse until the mixture forms a coarse, spreadable paste. Scrape down the sides as needed. You want the pesto to be thick enough to cling to the pasta but loose enough to spread—adjust the texture with a splash more olive oil if necessary. Taste and adjust salt or red pepper flakes to your preference.
Cook the penne
Bring a large pot of salted water to a rolling boil. Add 16 ounces of penne and cook according to package directions until al dente—tender but still with a slight bite. Reserve about 1/2 cup of the starchy pasta cooking water before draining. Drain the penne in a colander and return it to the empty pot or to a large mixing bowl. Keeping a bit of pasta water helps the pesto loosen into a silky sauce when tossed with the noodles.
Toss and finish
With the hot pasta in the pot or bowl, spoon in the red pesto you made and begin tossing to coat the penne evenly. Add a small amount of the reserved pasta water, a tablespoon at a time, to help the pesto become a glossy sauce that clings to the noodles. Once the pasta is evenly coated, add the three handfuls of baby spinach that have been tossed with a glug of olive oil and a big pinch of salt. Toss again until the spinach just begins to wilt from the pasta’s heat.
Gently fold in the 2/3 cup of oven-roasted cherry tomatoes, careful not to mash them—leave their sweet, burst-in-your-mouth texture intact. Taste and add more salt if needed. If you’d like a touch of extra richness, drizzle a small splash of olive oil over the assembled pasta.
Plate and garnish
Divide the pasta among serving bowls. Finish each plate with a bit of crumbled goat cheese scattered over the top and a few extra toasted pine nuts for crunch. If you wish, add a fresh thyme sprig or an additional pinch of red pepper flakes for visual contrast and a whisper of heat.
Step-by-step recipe directions
- Preheat the oven to 400°F (200°C). Place the cherry tomatoes on a small baking sheet or ovenproof dish, drizzle lightly with olive oil, and roast for 12–15 minutes until softened and beginning to burst. Remove from the oven and set aside. Measure out 2/3 cup of these roasted tomatoes for the recipe.
- While the oven is heating, toast 1/4 cup pine nuts in a dry skillet over medium heat, stirring frequently, until fragrant and just golden. Transfer to a plate to cool.
- Make the red pesto: Add 2 ounces sun-dried tomatoes, 2 medium cloves garlic, 1/4 teaspoon red pepper flakes, 1/3 cup extra-virgin olive oil, 1 teaspoon fresh thyme, 1/8 teaspoon salt, and the cooled 1/4 cup toasted pine nuts to a food processor or blender. Pulse until a coarse paste forms. Scrape down the sides and pulse again until the pesto is smooth enough to spread but still has texture. If it’s too thick, add a splash more olive oil to loosen it.
- Bring a large pot of salted water to a boil. Add 16 oz. penne pasta and cook according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and return it to the pot or transfer it to a large mixing bowl.
- Stir the red pesto into the hot penne, coating the noodles evenly. Add reserved pasta water a little at a time as needed—about a tablespoon per stir—to create a glossy sauce that clings to the pasta.
- Add the 3 handfuls of baby spinach that have been tossed with a glug of olive oil and a big pinch of salt. Toss the pasta with the spinach until the leaves just begin to wilt from the residual heat.
- Fold in the 2/3 cup oven-roasted cherry tomatoes gently, keeping them mostly whole so they provide bursts of sweet flavor rather than collapsing into the sauce.
- Divide the pasta among bowls and finish each serving with a bit of crumbled goat cheese and a sprinkling of the remaining toasted pine nuts. Serve immediately.
Serving tips and variations
- Make it heartier: Stir in shredded rotisserie-style chicken or white beans for protein.
- Swap the pasta: Rigatoni or fusilli work well if you prefer a different texture.
- Herb boost: Add a small handful of chopped fresh basil for brightness before serving.
- Make it saucier: Reserve more pasta water and add a splash at the end until you reach your desired consistency.
- To serve chilled: Let the pasta cool for about 20 minutes, then refrigerate and serve at room temperature for a pasta salad-style variation.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb sauce as it sits; loosen with a splash of water or olive oil when reheating. Reheat gently on the stove over low heat, stirring until warmed through, or microwave in short intervals, stirring between each.
Notes on ingredients
Use good-quality sun-dried tomatoes packed in oil if possible—that oil can deepen the flavor of the pesto. For the pine nuts, a quick toast in a dry skillet brings out their nuttiness and prevents them from tasting raw. Extra-virgin olive oil is a key flavor player here, so choose a bottle you like. The goat cheese adds a tangy creaminess; crumble it by hand for uneven, rustic bits that melt into warm pasta pockets.
Final thoughts
This Red Pesto Penne with Roasted Cherry Tomatoes and Goat Cheese is an easy, elegant weeknight dish that manages to feel special with minimal fuss. It’s the kind of recipe you’ll come back to again and again because it’s adaptable, forgiving, and reliably delicious. Serve it with a crisp green salad and a simple baguette for soaking up any leftover sauce—comfort without complexity.
Enjoy the bright tomato notes, the pine-nut crunch, and the little tangy clouds of goat cheese in every bite. This is pasta that works for busy nights, casual dinner parties, and everything in between.
Red Pesto Penne with Roasted Cherry Tomatoes and Goat Cheese
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Halve the cherry tomatoes and place them cut-side up in a large ovenproof baking dish.
- Mix a big splash of olive oil with about 1 teaspoon brown sugar and a few pinches of salt, pour over the tomatoes, toss gently to coat, then roast for about 45 minutes until they are shrunken and sweet.
- Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente; reserve 1 cup of the hot pasta water before draining.
- Make the sun-dried tomato pesto: in a food processor pulse the sundried tomatoes, garlic, red pepper flakes, olive oil, fresh thyme, and salt until a textured paste forms.
- Add the toasted pine nuts to the food processor and pulse a few times to incorporate while keeping some texture; set the pesto aside.
- In a large mixing bowl combine 1/2 cup of the reserved pasta water with two-thirds of the sun-dried tomato pesto.
- Add the drained penne to the bowl and toss gently; add more reserved pasta water as needed to achieve a chunky sauce, and add more pesto to taste.
- Arrange the dressed baby spinach on a large platter, pile the tossed pasta on top, then scatter the roasted cherry tomatoes over the pasta and finish with crumbled goat cheese and toasted pine nuts.
Notes
- Reserve pasta water to adjust sauce consistency.
- Use lightly toasted pine nuts for extra flavor.
- Adjust sun-dried tomato amount to taste.
- Roast tomatoes until noticeably shrunken and sweet.
