Pesto pasta with Tomatoes

4 SERVINGS - 15 MINUTES

A sunny twist on a classic! 🍝 Juicy cherry tomatoes meet creamy basil pesto in this quick, vibrant spaghetti dish that tastes like summer in every bite. Ready in 20 minutes. No stress, just delicious.

Ingredients and Quantities

  • 320g spaghetti
  • Basil pesto (store-bought or homemade)
  • 20 cherry tomatoes
  • 1 garlic clove
  • Extra virgin olive oil (EVOO), as needed
  • Salt, to taste


Tools

  • Large pot for boiling pasta
  • Large skillet or frying pan
  • Knife and chopping board
  • Spoon for mixing
  • Colander to drain pasta

Step by Step Recipe

  1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions (usually about 9-11 minutes) until al dente. Reserve a cup of pasta water before draining the spaghetti in a colander.
  2. Prepare the tomato and the pesto sauce: While the pasta cooks, heat a bit of olive oil in a large skillet over medium heat. Add the garlic clove (whole) and let it sizzle for a minute to infuse the oil with flavor.
  3. Add the cherry tomatoes: Cut the cherry tomatoes in halves or quarters and add them to the skillet. Cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and release their juices.
  4. Mix the pesto: Once the tomatoes are softened, add about 2 tablespoons of basil pesto to the pan. Stir to combine with the tomatoes, allowing the pesto to blend well with the juices. Turn off the heat.
  5. Combine the pasta: Add the cooked spaghetti to the skillet with the pesto and tomatoes. Toss everything together, adding a little bit of the reserved pasta cooking water to help make the pesto creamy and coat the pasta evenly.
  6. Serve: If desired, garnish your spaghetti with shaved ricotta or Parmigiano cheese for extra flavor. Serve hot and enjoy your delicious Spaghetti with Pesto and Cherry Tomatoes!