Red Pesto Penne with Roasted Cherry Tomatoes and Goat Cheese

Red Pesto Penne with Roasted Cherry Tomatoes and Goat Cheese is one of those weeknight recipes that looks like it took ages but actually comes together in about the time it takes to boil pasta. Bright, tangy sundried tomatoes mingle with toasted pine nuts and thyme in a silky red pesto that clings to al dente penne. Roasted cherry tomatoes add a burst of sweetness and just the right amount of char, while crumbled goat cheese brings a creamy, slightly tangy finish that makes every forkful sing.

This dish is perfect for when you want something satisfying but not fussy. It’s flexible enough to double for a dinner party or shrink to feed two, and it stores well for a next-day lunch that still tastes fresh. The ingredients are few but thoughtfully chosen to build layers of flavor: robust sundried tomatoes, fragrant thyme, peppery red pepper flakes, and a good glug of extra-virgin olive oil to bring it all together. Toss in a few handfuls of baby spinach for color and a quick hit of greens, and you’ve got a complete plate.

Why you’ll love this recipe

• Simple pantry staples become something special: penne, sundried tomatoes, pine nuts, and garlic.
• Roasting intensifies the sweetness of cherry tomatoes and adds a subtle smoky edge.
• Silky red pesto coats every piece of pasta without weighing it down.
• Quick to make but impressive to serve — ideal for busy evenings or casual entertaining.

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

Make ahead and storage

If you want to prep ahead, make the red pesto a day in advance and store it in an airtight container in the refrigerator. The flavor actually develops and deepens overnight. Keep cooked pasta and roasted tomatoes separate from the pesto; combine and reheat gently when ready to serve. Leftovers will keep in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to restore creaminess and keep the goat cheese fresh until serving.

Equipment

• Large pot for boiling pasta
• Food processor or blender for the pesto
• Baking sheet for roasting tomatoes
• Large skillet for tossing pasta and spinach
• Wooden spoon or tongs

Step-by-step Instructions

The directions below follow the original order of steps and have been rewritten for clarity and ease. Quantities remain exactly as listed in the ingredients. Follow them in sequence for the best results.

1. Prep the tomatoes for roasting: Preheat your oven to 400°F (200°C). Spread the cherry tomatoes on a baking sheet in a single layer. Drizzle with a small glug of olive oil and season lightly with salt if desired. Roast the tomatoes for about 15–20 minutes, or until they are wrinkled, softened, and just starting to pop. Remove from the oven and set aside.
2. Cook the penne: Bring a large pot of salted water to a rolling boil. Add 16 oz. penne pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Drain the penne and set aside while you finish the sauce.
3. Toast the pine nuts: While the pasta cooks, warm a small skillet over medium heat. Add 1/4 cup pine nuts and toast, stirring frequently, until they are fragrant and just golden, about 2–3 minutes. Transfer to a small bowl to cool so they don’t continue to brown in the pan.
4. Make the red pesto: In a food processor or blender combine 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, and the lightly toasted pine nuts. Pulse until the mixture is well combined and reaches a coarse, spreadable texture. Scrape down the sides as needed. If the pesto seems too thick, add a tablespoon or two of the reserved pasta water to loosen it slightly; the consistency should be silky enough to coat the pasta.
5. Toss the spinach: In a large skillet, warm a small glug of olive oil over medium heat. Add the 3 handfuls of baby spinach that have been tossed with a glug of olive oil and a big pinch of salt. Sauté just until the spinach begins to wilt, about 1–2 minutes. Remove from heat.
6. Combine pasta and pesto: Add the drained penne to the skillet with the wilted spinach. Spoon in the red pesto and toss gently to combine, adding reserved pasta water a splash at a time as needed to create a smooth sauce that evenly coats the pasta. Taste and adjust seasoning with additional salt or red pepper flakes if desired.
7. Fold in roasted tomatoes: Gently fold the 2/3 cup oven-roasted cherry tomatoes into the sauced penne, being careful not to break them up too much; you want those concentrated bursts of flavor intact.
8. Plate and finish: Divide the pasta among bowls or plates. Scatter a bit of crumbled goat cheese over each serving and sprinkle with the remaining toasted pine nuts for crunch. Add an extra drizzle of olive oil if you like, and finish with a few thyme leaves or a light pinch of red pepper flakes for color and heat.

Troubleshooting tips

• If the pesto seems gritty, pulse it a bit longer so the pine nuts break down more fully, or add a tablespoon of olive oil to smooth the texture.
• Reserve enough pasta water — that starchy liquid is the secret to a glossy sauce that clings to every penne tube.
• To avoid mushy spinach, sauté it briefly and remove from heat as soon as it starts to wilt.
• For bolder flavor, let the pesto sit for 10–15 minutes before tossing with pasta so the flavors can meld.

Variations and swaps

• Make it nut-free: Replace the pine nuts with 1/4 cup roasted sunflower seeds or omit entirely and use an extra tablespoon of olive oil for body.
• Make it heartier: Stir in roasted vegetables like zucchini or bell peppers, or add cooked chickpeas for more protein.
• Dairy-free option: Skip the goat cheese and finish with a few tablespoons of nutritional yeast for a savory, cheesy note.
• Adjust heat: Increase the red pepper flakes for a spicier kick, or reduce them if you prefer milder flavors.

Serving suggestions

This pasta pairs beautifully with a crisp green salad and a simple lemon vinaigrette to cut through the richness of the pesto. For a starter, try warm crusty bread brushed with olive oil and a light dusting of flaky salt. A light, acidic white wine or a bright rosé complements the bright tomato and herb flavors nicely.

Why the ingredients work together

The concentrated umami of sundried tomatoes forms the backbone of the red pesto, while pine nuts add a gentle creaminess when blended. Extra-virgin olive oil binds everything into a glossy sauce, and thyme brings an herbal lift that prevents the dish from feeling heavy. Roasting the cherry tomatoes concentrates their sweetness and adds textural contrast to the soft pasta, and crumbled goat cheese offers a tangy, creamy counterpoint that brightens each bite.

Final thoughts

Red Pesto Penne with Roasted Cherry Tomatoes and Goat Cheese is a weeknight winner: quick, flavorful, and flexible. It’s the kind of recipe you’ll turn to when you want something with personality but don’t have the time for fuss. The textures — silky pesto, al dente penne, burst tomatoes, and creamy goat cheese — keep every forkful interesting, and the ingredient list is short enough that each component shines. Make a double batch of pesto to keep in the fridge for easy dinners all week.

Enjoy this dish warm, and don’t be shy about tweaking the seasoning to suit your taste. With just a few pantry staples and a little hands-on time, you’ll have a satisfying bowl of pasta that tastes like an indulgence without the effort.