Pesto Pasta with Cherry Tomatoes

Ingredients

• 12 ounces spaghetti, linguine, or short pasta
• 1 tablespoon salt, for pasta water
• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 3/4 cup basil pesto
• 1/2 cup reserved pasta water
• 1/3 cup grated parmesan
• 2 tablespoons toasted pine nuts, optional
• Fresh basil leaves
• Black pepper to taste

Substitutions

• Use a gluten-free pasta shape and follow its package timing closely.
• Replace cherry tomatoes with drained roasted red peppers or sautéed zucchini; do not replace the pesto’s fresh basil with dried basil.

Instructions

Step 1: Cook the pasta

Boil pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.

Step 2: Blister the tomatoes

Heat olive oil in a skillet over medium-high heat. Cook tomatoes cut-side down for 3 to 4 minutes; add garlic for 30 seconds.

Step 4: Toss

Add pasta and parmesan and toss until glossy, adding more pasta water as needed.

Step 5: Serve

Fold in the tomatoes and finish with pine nuts, basil, and black pepper.

How to Store Leftovers

Cool Pesto Pasta with Cherry Tomatoes promptly and refrigerate it in a shallow airtight container for up to 3 days. Save extra sauce separately because pasta absorbs moisture as it rests.

How to Reheat

Reheat Pesto Pasta with Cherry Tomatoes in a covered skillet or short microwave intervals, adding liquid one spoonful at a time until the sauce loosens.

What to Serve With It

• Garlic bread or warm rolls
• A crisp green salad
• Roasted broccoli or asparagus
• Lemon wedges or grated parmesan

Common Mistakes to Avoid

• Cooking pasta past al dente.
• Adding all reserved water at once.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions