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Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package directions until al dente, typically 9-11 minutes.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and minced garlic. Sauté for 5-7 minutes, or until the tomatoes have softened slightly and burst, and the garlic is fragrant.
Before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the cooked linguine using a colander.
Return the drained pasta to the large pot (off the heat). Add the basil pesto, sautéed cherry tomatoes, and 1/2 cup of the reserved pasta water. Toss well to combine, adding more pasta water a tablespoon at a time if needed to reach your desired consistency. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
Divide the pesto pasta among four serving bowls. Garnish generously with shredded Parmesan cheese.

Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package directions until al dente, typically 9-11 minutes.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and minced garlic. Sauté for 5-7 minutes, or until the tomatoes have softened slightly and burst, and the garlic is fragrant.
Before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the cooked linguine using a colander.
Return the drained pasta to the large pot (off the heat). Add the basil pesto, sautéed cherry tomatoes, and 1/2 cup of the reserved pasta water. Toss well to combine, adding more pasta water a tablespoon at a time if needed to reach your desired consistency. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
Divide the pesto pasta among four serving bowls. Garnish generously with shredded Parmesan cheese.