Tomato and Pesto Pasta
This vibrant and simple recipe offers the perfect balance between sweet, tangy tomatoes and rich, aromatic pesto.
Ingredients
- 8 oz pasta spaghetti, penne, or your favorite type
- 2 tbsp olive oil for sautéing
- 2 cups cherry tomatoes halved (or 2 cups diced Roma tomatoes)
- 1/3 cup pesto store-bought or homemade
- 1/4 cup Parmesan cheese freshly grated (optional for garnish)
- Salt and pepper to taste
- Fresh basil leaves for garnish optional
For homemade pesto (optional):
- 1 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
Cook the Pasta:
- Boil a large pot of salted water, then add the pasta and cook according to package instructions (about 8-10 minutes). Drain the pasta, reserving 1 cup of pasta water, and set aside.
Make the Pesto (if homemade):
- In a food processor, combine fresh basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper. Pulse until smooth. Add more olive oil if needed to reach your desired consistency.
Sauté the Tomatoes:
- Heat olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and sauté for about 5 minutes until softened and slightly caramelized. Season with salt and pepper.
Combine Pasta, Tomatoes, and Pesto:
- Add the cooked pasta to the skillet with the tomatoes. Stir to combine. Add the pesto and toss everything together, adding pasta water a little at a time until the desired sauce consistency is achieved.
Serve:
- Divide the pasta between bowls. Garnish with freshly grated Parmesan and fresh basil leaves before serving.
Tried this recipe?Let us know how it was!