Pesto Pasta with Cherry Tomatoes: An Amazing Ultimate Recipe
Introduction
The first time this pesto pasta hit my table, the kitchen filled with the green, herbaceous aroma of fresh basil and warm toasted pine nuts—an aroma that felt like sunshine in a bowl. Each forkful delivers a creamy, herb-forward coating of pesto that clings to al dente pasta, punctuated by the sweet pop and juicy burst of blistered cherry tomatoes. Texturally it’s a delight: slippery pasta, slightly crunchy pine nut bits (if you include them in your pesto), and the soft, syrupy tomato halves. It’s both comforting and light, indulgent yet fresh.
This recipe is a perfect weeknight hero—quick enough for busy evenings, elegant enough for a casual dinner party, and unfussy enough to pack for work lunches. It’s also wonderfully seasonal: late-summer cherry tomatoes make it sing, but it’s equally satisfying year-round with greenhouse tomatoes or slow-roasted alternatives. If you love cozy baking projects as well, you might enjoy pairing it with a sweet finish like this classic moist banana bread for dessert.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 4
- Difficulty Level: Easy — great for beginner-to-intermediate home cooks
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). Values are approximate and calculated using USDA FoodData Central as the primary reference for ingredient nutrition profiles and general dietary guidance from the Mayo Clinic for context.
- Calories: ~640 kcal
- Protein: ~17 g
- Carbohydrates: ~70 g
- Fat: ~32 g
- Saturated fat: ~6 g
- Fiber: ~3–4 g
- Sodium: ~600–800 mg (depends on added salt and pesto/cheese sodium)
- Vitamins & minerals: Good source of vitamin K (basil), vitamin C (tomatoes), calcium (Parmesan), and iron (basil/pasta)
Notes: These are estimates for the ingredients listed (12 oz dry pasta, 1 cup basil pesto, 2 cups cherry tomatoes, 1 tbsp olive oil, 1/4 cup grated Parmesan). For individualized nutrition advice or specific dietary needs (sodium-restricted diets, vegan adaptations, etc.), consult a registered dietitian or trusted resources such as the USDA FoodData Central and Mayo Clinic.
Why You’ll Love It
This pesto pasta nails several wins at once:
- Flavor: The pesto’s bright basil and nutty-cheesy depth marry perfectly with the sweet-acid pop of cherry tomatoes.
- Speed and ease: From pantry to plate in about 20 minutes—ideal for busy nights.
- Community and comfort: It’s the kind of dish that invites conversation at the table and is easy to scale for a crowd.
- Flexibility: It adapts beautifully for vegetarians, vegans (swap pesto/cheese), gluten-free diners, or anyone craving a simple, satisfying pasta.
How to Make Pesto Pasta with Cherry Tomatoes: An Amazing Ultimate Recipe
Ingredients
- 12 ounces pasta (penne, fettuccine, or spaghetti)
- 1 cup fresh basil pesto (store-bought or homemade)
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh basil leaves, for garnish (optional)
Optional ingredients and substitutions:
- Use 12 oz gluten-free pasta for a gluten-free version.
- Swap pine nuts in pesto with walnuts or almonds if desired.
- For a vegan version: use vegan pesto (omit Parmesan and use nutritional yeast or vegan grated cheese).
- Add protein: grilled chicken, sautéed shrimp, or chickpeas.
- Add greens: baby spinach or arugula folded in at the end.
Step-by-step instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add halved cherry tomatoes and a pinch of salt; sauté for 4–6 minutes until tomatoes begin to soften and blister. If you like them more roasted, cook a few minutes longer.
- Reduce heat to low. Add the pesto to the skillet and warm gently—do not boil. Pour in a splash (about 1/4 cup) of reserved pasta water to loosen the sauce.
- Add the drained pasta to the skillet and toss to coat evenly. If the sauce seems thick, add more reserved pasta water a tablespoon at a time until you achieve a silky consistency.
- Stir in grated Parmesan and season with black pepper. Taste and adjust salt as needed (remember pesto and Parmesan can be salty).
- Serve warm, garnished with fresh basil leaves and extra Parmesan. Optionally finish with a drizzle of high-quality olive oil and a few cracked red pepper flakes.
Practical tips
- Avoid overmixing: Toss gently to keep tomato halves intact and maintain a pleasant texture.
- Check pasta doneness a minute before the package time—al dente helps the dish hold up if it sits for a short while.
- Use reserved pasta water incrementally: starchy water is your emulsifier—add until the sauce clings without being gloppy.
Best Pairings
- Simple greens: A peppery arugula salad with lemon vinaigrette brightens the plate.
- Crunchy side: Garlic bread or toasted baguette slices for scooping.
- Wine pairing: A crisp Pinot Grigio or a light-bodied Sangiovese complements the basil and tomato flavors.
- Make it a lunchbox: Serve chilled or at room temperature for a pasta salad-style lunch—pair with a light sandwich such as a turkey and cheese wrap for a portable meal.
- For a heartier meal: Add grilled chicken or pan-seared salmon for protein.
Storing Leftovers
- Room temperature: Do not leave cooked pesto pasta at room temperature for more than 2 hours (USDA Food Safety guidance).
- Refrigeration: Store in an airtight container for 3–4 days. Reheat gently in a skillet with a splash of water or olive oil to refresh the sauce.
- Freezer: You can freeze pesto pasta, but texture may change (tomatoes may soften further). Freeze in a freezer-safe container for up to 1–2 months. Thaw in the refrigerator overnight and reheat gently.
Chef’s Advice
- Use high-quality pesto: Fresh-basil pesto makes a big difference. If using store-bought, choose one with simple ingredients (olive oil, basil, nuts, cheese).
- Toast the nuts: If making pesto from scratch, lightly toast pine nuts or walnuts for deeper flavor.
- Preserve color: Blending pesto with ice water (or briefly chilling ingredients) helps keep basil vibrant when making it by blender/food processor.
- Balance salt carefully: Because pesto and Parmesan are salty, add salt gradually and taste as you go.
- Don’t skimp on pasta water: The starchy water is the secret to a cohesive, glossy sauce that clings to noodles.
Creative Twists
- Roasted garlic & lemon pesto: Add roasted garlic and a squeeze of lemon to the pesto for a brighter tang.
- Protein boost: Fold in grilled shrimp or shredded rotisserie chicken for a protein-packed weeknight dinner.
- Vegan & nut-free option: Use a nut-free pesto base (substitute sunflower seeds) and nutritional yeast instead of Parmesan.
- Smoky twist: Stir in a spoonful of sun-dried tomato pesto for a smoky-sweet depth.
- Grain swap: Use chickpea or lentil pasta for added fiber and protein, and adjust cooking time accordingly.
Recipe Q&A
Q: Can I use frozen cherry tomatoes?
A: Yes—thawed frozen cherry tomatoes work, though they’re softer. Pat dry before sautéing to avoid excess moisture.
Q: How can I make this lighter?
A: Reduce pesto to 2/3 cup and add a splash more pasta water or lemon juice; use whole-wheat or legume pasta for extra fiber and protein.
Q: My pasta sauce is too thick. What should I do?
A: Add reserved pasta cooking water 1 tablespoon at a time and toss until the desired consistency is reached.
Q: Can I make this ahead for a party?
A: You can cook components ahead—keep pasta al dente and hold tomatoes and pesto separately. Combine and warm briefly before serving.
Q: Any tips for reheating without drying out?
A: Reheat in a skillet over low heat with a tablespoon or two of water or olive oil, stirring gently to re-emulsify the sauce.
Conclusion
If you want a quick, flavorful dish that feels both comforting and bright, this pesto pasta with cherry tomatoes is a reliable go-to—perfect for weeknights, casual gatherings, and simple celebrations. Try it as written, or experiment with the vegan, protein-rich, or roasted variations described above, and share your results with friends and family.
For inspiration on alternative Italian-inspired sauces that use fresh tomatoes, consider this classic Sicilian tomato pesto recipe at Pasta alla Trapanese (Sicilian Tomato Pesto), and for a roasted cherry tomato approach to pesto pasta, see this useful guide at Pesto Pasta with Roasted Cherry Tomatoes – Danilicious.
Enjoy the simple pleasures of basil, garlic, and ripe tomatoes—and if you make this, please leave a comment or photo so we can all share in the deliciousness.
Print
Pesto Pasta with Cherry Tomatoes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and herb-forward pesto pasta with juicy cherry tomatoes, perfect for quick dinners or elegant gatherings.
Ingredients
- 12 ounces pasta (penne, fettuccine, or spaghetti)
- 1 cup fresh basil pesto
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh basil leaves, for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add halved cherry tomatoes and a pinch of salt; sauté for 4–6 minutes until tomatoes begin to soften and blister.
- Reduce heat to low. Add the pesto to the skillet and warm gently—do not boil. Pour in about 1/4 cup of reserved pasta water to loosen the sauce.
- Add the drained pasta to the skillet and toss to coat evenly. If the sauce seems thick, add more reserved pasta water a tablespoon at a time until you achieve a silky consistency.
- Stir in grated Parmesan and season with black pepper. Taste and adjust salt as needed.
- Serve warm, garnished with fresh basil leaves and extra Parmesan.
Notes
Use high-quality pesto for the best flavor. Don’t skimp on pasta water for a glossy sauce.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 5g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 20mg
