Pesto Pasta with Cherry Tomatoes
Pasta night gets a lively upgrade with this dish. Quick to make and full of color, it’s the kind of dish that makes dinner feel special—no fuss required!
Variations & Substitutions
For a heartier meal, toss in cooked chicken, shrimp, or crispy pancetta. Swap out the classic basil pesto for sun-dried tomato or arugula pesto for a new flavor twist.
If you’re out of cherry tomatoes, grape tomatoes or diced Roma tomatoes work just as well. Try adding toasted pine nuts for extra crunch and flavor.
Tips & Tricks for Perfect Results
Salt your pasta water generously to infuse the noodles with flavor from the start. Don’t overcook the cherry tomatoes—you want them juicy, not mushy.
Save some pasta water before draining; it’s liquid gold for loosening up the sauce. Toss everything together off the heat so the pesto stays fresh and vibrant.
Finish with a shower of Parmesan and a drizzle of olive oil for extra richness.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, add a splash of water or broth to a skillet and warm gently over low heat, stirring until the pasta is heated through.
Avoid microwaving for too long, as it can dry out the sauce. Freshen up with extra pesto or a sprinkle of cheese before serving.
Pesto Pasta with Cherry Tomatoes
Ingredients
- 12 oz 340g pasta (penne, fusilli, or spaghetti)
- 1/2 cup basil pesto store-bought or homemade
- 2 cups cherry tomatoes halved
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt & pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add cherry tomatoes and a pinch of salt. Sauté for 3-4 minutes, just until they start to soften and release their juices.
- Add the drained pasta to the skillet with tomatoes. Stir in pesto and toss to coat. If the sauce seems thick, add a splash of reserved pasta water until silky.
- Sprinkle with Parmesan, season with black pepper, and toss again. Serve hot, garnished with extra basil if you like.
