Pesto Pasta with Cherry Tomatoes
Pesto Pasta with Cherry Tomatoes
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt
For the Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1/2 cup prepared basil pesto
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 1/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil leaves, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, about 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Add the halved cherry tomatoes to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and burst slightly.
⏱️ 7 min
- 4
Drain the cooked spaghetti and add it directly to the skillet with the tomatoes. Add the prepared basil pesto and freshly ground black pepper. Toss well to combine, ensuring the pasta is evenly coated.
⏱️ 3 min
- 5
If the sauce seems too thick, add a splash or two of the reserved pasta cooking water, a tablespoon at a time, until the desired consistency is reached. The starch in the water will help the sauce cling to the pasta.
⏱️ 1 min
- 6
Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh basil leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Pasta with Cherry Tomatoes
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt
For the Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1/2 cup prepared basil pesto
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 1/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil leaves, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, about 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Add the halved cherry tomatoes to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and burst slightly.
⏱️ 7 min - 4
Drain the cooked spaghetti and add it directly to the skillet with the tomatoes. Add the prepared basil pesto and freshly ground black pepper. Toss well to combine, ensuring the pasta is evenly coated.
⏱️ 3 min - 5
If the sauce seems too thick, add a splash or two of the reserved pasta cooking water, a tablespoon at a time, until the desired consistency is reached. The starch in the water will help the sauce cling to the pasta.
⏱️ 1 min - 6
Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh basil leaves.
⏱️ 1 min