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Roasted Cherry Tomato, Pesto & Mozzarella Cappelletti

Difficulty Level: Easy

Total Time: 1 Hour

Serving Size: 2-4 servings


  • 1/2 lb. Capelletti or other short pasta (fusilli is a great option for this as well!)

  • 2 pints cherry tomatoes

  • 1/4 cup extra virgin olive oil

  • Sea salt to taste

  • 3/4 cup basil pesto

  • Juice of 1 lemon

  • Zest of 1 lemon

  • 8 oz. fresh mozzarella, diced

Optional: Top off the pasta with some freshly grated Parmigiano Reggiano or mix it into the pesto sauce for extra cheesy flavor!


  1. Preheat the oven to 375°F.

  2. Add the cherry tomatoes to an oven-safe dish. Drizzle with olive oil and salt to taste. Roast for about 30 minutes.

  3. Meanwhile, bring a large pot of water to a boil.

  4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

  5. Strain the pasta and add to a large sauté pan along with the pesto sauce and 1/4 cup of pasta water. Toss over medium-low heat. Add more pasta water as needed, 1/4 cup at a time.

  6. Stir in the lemon zest, lemon juice, roasted cherry tomatoes and mozzarella. Add salt to taste.

Pro Tip: This dish is also a great pasta salad option when served cold!


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