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Easy 20-Minute Pesto Pasta with Cherry Tomatoes

A quick and delicious dish featuring al dente pasta tossed in homemade pesto and juicy cherry tomatoes, ready in just 20 minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 oz favorite pasta (spaghetti or penne) Choose your preferred type.
  • 1 cup homemade or store-bought pesto sauce Homemade pesto recommended for best flavor.
  • 1 cup cherry tomatoes, halved Use fresh cherry tomatoes.
  • 2 tablespoons olive oil Extra virgin olive oil recommended.
Seasonings and Garnishes
  • to taste salt Season according to preference.
  • to taste pepper Season according to preference.
  • ¼ cup Parmesan cheese, grated (optional) Leave out for vegan option.
  • as needed fresh basil, for garnish Use additional basil for presentation.

Method
 

Cooking the Pasta
  1. In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
Preparing the Sauce
  1. If you're using homemade pesto, this is the time to whip it up. Otherwise, have your store-bought pesto ready!
  2. In the same pot over medium heat, add the olive oil. Once heated, toss in the halved cherry tomatoes and sauté for 2-3 minutes until they begin to soften.
Combining Ingredients
  1. Add the drained pasta to the pot with cherry tomatoes. Pour in the pesto and a splash of the reserved pasta water. Mix gently to combine everything. Season with salt and pepper.
Serving
  1. Plate the pasta and garnish with freshly grated Parmesan cheese and basil leaves. Enjoy warm!

Notes

Ensure pasta is cooked al dente for best texture. Store leftovers in an airtight container in the fridge for 3-5 days. Reheat with a splash of water or olive oil to avoid drying out.