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.