Pesto Butter Pasta with Slow-Simmered Cherry Tomatoes
A warm bowl of angel hair tossed with pesto butter and topped with sweet slow-simmered cherry tomatoes — simple, glossy, and deeply comforting.
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Late Summer Pasta with Bocconcini Bombs
Inspired by Rao’s, finished your way
Some recipes are born from planning. Others take shape naturally—led by what’s fresh, what’s ready, and what sounds good in the moment.
This one was inspired by Rao’s, the legendary Italian spot known for keeping things simple and letting ingredients shine. Their original fusilli with fresh tomato and mozzarella was the spark. But from there, this version evolved.
Campari tomatoes bring a natural juicy sweetness. Roasted garlic adds mellow depth. A spoonful of homemade pesto gives it brightness and herbaceous lift. And the bocconcini? They soften just enough in the warmth of the pasta to become creamy little bursts of richness.
A dish that tastes like August—and cooks like you’ve done this a hundred times before.
📝 Ingredients
- 1 lb fusilli (or other short pasta)
- 2 lbs Campari tomatoes, seeded and diced
- 5 cloves roasted garlic, finely chopped
- 1 heaping tablespoon pesto (homemade or good-quality store-bought)
- 8 oz bocconcini (mini fresh mozzarella balls), drained
- Extra virgin olive oil
- Kosher salt + freshly cracked black pepper
- Optional: torn fresh basil, red pepper flakes, grated Parmesan or Pecorino
🍳 Instructions
- Cook the pasta
- Build the sauce base
- Toss the pasta
- Finish with pesto + bocconcini
- Serve
Bring a large pot of salted water to a boil. Cook the fusilli until al dente.
While the pasta cooks, heat a generous glug of olive oil in a wide sauté pan over medium heat until fragrant. Cut the heat and add the seeded, diced Campari tomatoes, a pinch of salt, and the chopped roasted garlic. Cover and let the mixture sit for 15 minutes, allowing the tomatoes to soften into a chunky, fresh sauce.
Add the drained pasta to the pan with the tomatoes and garlic. Toss over medium heat to combine, about one minute.
Off the heat, stir in the pesto. Taste and adjust seasoning with salt and pepper. Add the bocconcini to each portion individually and serve immediately —they should soften slightly from the residual heat but not fully melt.
Garnish with extra virgin olive oil, torn basil, chili flakes, or a dusting of cheese, if desired.
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