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

Cover leftover Pesto Pasta with Cherry Tomatoes and refrigerate; plan to use it within 3 days. A shallow container helps a dense pasta or baked dish cool more evenly.

How to Reheat

Use gentle heat for Pesto Pasta with Cherry Tomatoes and stir as it warms so the sauce coats the pasta evenly. A spoonful of water or milk can help if the chilled sauce has become thick.

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