Penne Pasta Recipe with Charred Tomatoes & Bocconcini – Easy Pesto Pasta

Last Updated on 2 months by Neha Deshmukh

Penne Pasta Recipe with Charred Tomatoes & Bocconcini – Easy Pesto Pasta

Introduction

Oh, pasta night! Is there anything more comforting? I’m sharing one of my absolute go-to recipes – a vibrant Penne Pasta with Charred Tomatoes & Bocconcini. It’s a little bit fancy, a whole lot delicious, and surprisingly easy to whip up. This isn’t just any pesto pasta; the charred tomatoes add a smoky sweetness that takes it over the top. Trust me, you’ll be making this again and again!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick enough for a weeknight meal (around 20 minutes!), but feels special enough for a weekend treat. The combination of fresh pesto, sweet charred tomatoes, creamy bocconcini, and nutty gruyere is just chef’s kiss. Plus, it’s a great way to use up those summer cherry tomatoes!

Ingredients

Here’s what you’ll need to create this pasta masterpiece:

• 250 grams penne pasta
• 200 grams cherry/grape tomatoes
• 6-8 pieces bocconcini cheese
• 5 tbsp olive oil
• 6-8 garlic cloves, minced
• 1 cup basil pesto (recipe link below!)
• 0.5 cup parmesan cheese, grated
• 0.25 cup gruyere cheese, grated
• 2 tsp Italian seasoning
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec, because quality really shines here!

• Basil Pesto: Seriously, homemade pesto makes all the difference. [Link to Homemade Basil Pesto Recipe]. Don’t skimp on the fresh basil – it’s the heart and soul of the sauce!
• Olive Oil: A good quality extra virgin olive oil is key. It adds so much flavour, especially when we’re using it to char the tomatoes.
• Bocconcini & Gruyere: This combo is magic. The bocconcini melts beautifully, creating little pockets of creamy goodness, while the gruyere adds a lovely nutty depth. Don’t substitute both with just mozzarella – you’ll miss out on the complexity!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, get your pasta going. Bring a pot of salted water to a boil and cook the penne pasta until it’s al dente – about 8-10 minutes. Remember to reserve about 1 cup of that pasta water before draining! It’s liquid gold, trust me.
2. While the pasta’s cooking, let’s char those tomatoes. Halve the cherry tomatoes lengthwise. Heat 1 tbsp of olive oil in a griddle pan (or a heavy-bottomed frying pan) over medium-high heat. Cook the tomatoes cut-side down for 3-4 minutes, until they’re nicely charred and slightly softened. Season with a pinch of salt and set aside.
3. Now for the sauce! Heat 4 tbsp of olive oil in a large pan over medium heat. Add the minced garlic and sauté for about a minute, until fragrant. Be careful not to burn it!
4. Stir in the basil pesto and cook for another 2 minutes, letting the flavours meld.
5. Add the cooked pasta to the pan with the pesto. Add a splash of that reserved pasta water – start with about ¼ cup – and stir everything together. Add more pasta water, a little at a time, until the sauce coats the pasta beautifully and isn’t too dry.
6. Season with Italian seasoning, salt, and pepper to taste. Give it a good mix.
7. Time for the cheese! Add the roasted tomatoes, bocconcini, gruyere, and half of the parmesan cheese. Cover the pan and simmer on low heat for 6-8 minutes, or until the cheese is melted and gooey.
8. Finally, transfer the pasta to a platter. Top with the remaining parmesan cheese, a scattering of fresh basil leaves, and a drizzle of olive oil. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the pasta! Al dente is the way to go – it holds the sauce better.
• Taste as you go! Adjust the seasoning to your liking.
• If the sauce is too thick, add more pasta water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: Swap the pesto for a vegan pesto (many store-bought options are available, or make your own with nutritional yeast!). Use a vegan mozzarella alternative instead of bocconcini and skip the gruyere or use a vegan alternative.
• Gluten-Free Adaptation: Simply use your favourite gluten-free penne pasta!
• Spice Level Adjustment: Add a pinch of red pepper flakes to the pesto for a little kick. My friend, Priya, loves adding a generous pinch!
• Festival Adaptation: During Italian Feast Days, my Nonna would add grilled Italian sausage or chicken to this pasta for a heartier meal.

Serving Suggestions

This pasta is fantastic on its own, but it also pairs well with:

• A simple green salad
• Garlic bread (of course!)
• A glass of crisp white wine

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or milk to prevent it from drying out.

FAQs

• What kind of pesto works best in this recipe? Homemade is best, but a good quality store-bought pesto will also work. Just make sure it’s fresh and flavourful!
• Can I make the pesto ahead of time? Absolutely! Pesto can be made a day or two in advance and stored in the refrigerator.
• What if I don’t have a griddle pan – how can I char the tomatoes? A heavy-bottomed frying pan works just fine! Just make sure it’s hot enough to get a good char.
• Can I use other types of cheese instead of Bocconcini and Gruyere? While the combination is special, you could substitute mozzarella for the bocconcini and parmesan for the gruyere in a pinch.
• How can I adjust the saltiness of the dish? Parmesan cheese can be quite salty, so start with less and add more to taste. You can also adjust the amount of salt you add to the pasta water.