Pesto Pasta with Cherry Tomatoes

Pesto Pasta with Cherry Tomatoes

Tender pasta tossed with fragrant basil pesto and sweet, blistered cherry tomatoes.

Total 25 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Wheat, Tree nuts

This weeknight pasta pairs al dente noodles with store-bought or homemade basil pesto and cherry tomatoes blistered in olive oil until juicy and slightly caramelized. A splash of starchy pasta water loosens the pesto into a silky coating that clings to every strand. It comes together in about 25 minutes, making it a reliable choice for busy dinners.

Ingredients

  • 12 ounces spaghetti or penne pasta
  • 2 tablespoons olive oil
  • 2 cups cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1/2 cup basil pesto
  • 1/2 cup reserved pasta water
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh basil leaves, torn, for garnish

Method

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

  2. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.

  3. While the pasta cooks, heat the olive oil in a 9-inch skillet over medium heat.

  4. Add the cherry tomatoes to the skillet and cook, stirring occasionally, until softened and blistered, about 5 minutes.

  5. Add the minced garlic to the skillet and cook until fragrant, about 1 minute.

  6. Reduce heat to low and stir in the pesto, then add the drained pasta to the skillet, tossing to coat evenly.

  7. Pour in the reserved pasta water a little at a time, tossing until the sauce coats the pasta in a silky layer.

  8. Stir in the Parmesan cheese, salt, and black pepper, and toss to combine.

  9. Divide the pasta among plates, garnish with torn fresh basil, and serve immediately.

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    Pesto Pasta with Cherry Tomatoes

    This weeknight pasta pairs al dente noodles with store-bought or homemade basil pesto and cherry tomatoes blistered in olive oil until juicy and slightly caramelized. A splash of starchy pasta water loosens the pesto into a silky coating that clings to every strand. It comes together in about 25 minutes, making it a reliable choice for busy dinners.

    25 min 4 servings 420 cal

    Ingredients

    • 12 ounces spaghetti or penne pasta
    • 2 tablespoons olive oil
    • 2 cups cherry tomatoes, halved
    • 2 cloves garlic, minced
    • 1/2 cup basil pesto
    • 1/2 cup reserved pasta water
    • 1/2 cup grated Parmesan cheese
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons fresh basil leaves, torn, for garnish

    Method

    1. 1

      Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

    2. 2

      Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.

    3. 3

      While the pasta cooks, heat the olive oil in a 9-inch skillet over medium heat.

    4. 4

      Add the cherry tomatoes to the skillet and cook, stirring occasionally, until softened and blistered, about 5 minutes.

    5. 5

      Add the minced garlic to the skillet and cook until fragrant, about 1 minute.

    6. 6

      Reduce heat to low and stir in the pesto, then add the drained pasta to the skillet, tossing to coat evenly.

    7. 7

      Pour in the reserved pasta water a little at a time, tossing until the sauce coats the pasta in a silky layer.

    8. 8

      Stir in the Parmesan cheese, salt, and black pepper, and toss to combine.

    9. 9

      Divide the pasta among plates, garnish with torn fresh basil, and serve immediately.