Save to Pinterest When I need a fresh and vibrant meal in minutes nothing satisfies like this pesto pasta with juicy cherry tomatoes. A generous spoonful of basil pesto clings to hot noodles while sweet tomatoes provide bursts of flavor in every bite. Quick to make yet bursting with summery goodness this recipe is always my secret weapon when time is tight but I still want to impress.
Friends rave whenever I serve this and my kids love the bright colors. The first time I whipped it up for a last-minute dinner guest it became my guaranteed crowd pleaser.
Ingredients
- Pasta: any shape works but choose a good quality brand for best texture
- Basil pesto: brings aromatic green freshness so look for one made with real olive oil and fresh basil or make your own if you have extra herbs
- Cherry tomatoes: choose ripe and firm tomatoes since they add both sweetness and a little tartness
- Parmesan: adds a salty finishing note so grate it fresh for best flavor
Instructions
- Boil the Pasta:
- Cook your pasta of choice in a large pot of salted water stirring occasionally until just al dente which usually takes about 8 to 10 minutes depending on the brand and shape. The water should taste almost as salty as the sea to ensure flavorful noodles.
- Reserve and Drain:
- Just before draining use a measuring cup to scoop out about half a cup of the starchy pasta water. Drain the pasta thoroughly but do not rinse as you want the noodles hot and ready to absorb the pesto.
- Toss with Pesto:
- Return the drained pasta back to the warm pot off the heat. Add the basil pesto and about three tablespoons of the reserved pasta water. Stir quickly so the pesto loosens and coats every strand glossy and bright green.
- Add Cherry Tomatoes:
- Gently fold in the halved cherry tomatoes. The heat from the pasta will soften them just enough while keeping their fresh bite and juicy flavor.
- Plate and Finish:
- Spoon the pasta onto plates or into a serving bowl. Sprinkle a generous amount of freshly grated Parmesan over the top letting it melt slightly into the warm noodles. If desired finish with extra basil or cracked black pepper.
Save to Pinterest There is something magical about how the scent of fresh basil mingles with warm pasta. My favorite part is dropping the cherry tomatoes in just before serving so they stay crisp and sweet. Some of my happiest kitchen memories are making this together with my kids on summer evenings when the basil is lush in our garden.
Storage Tips
Leftovers keep well in an airtight container for up to two days though the tomatoes may start to release a bit of juice making the pasta even more flavorful the next day. If you plan to reheat add a splash of water or extra pesto to revive the sauce and prevent sticking.
Ingredient Substitutions
If you do not have cherry tomatoes you can use grape tomatoes or even diced heirloom tomatoes for a fun color variety. For the pesto homemade is best but store-bought works well in a pinch. Vegan Parmesan or toasted nuts can stand in for regular Parmesan for a dairy-free version.
Serving Suggestions
Pair this pasta with a simple green salad or toasted garlic bread for a more complete meal. Grilled chicken or shrimp makes a hearty addition if you want more protein. Sometimes I toss in a handful of arugula for a peppery twist.
Cultural and Seasonal Context
This dish is a classic in Italian home kitchens wherever basil is bountiful and tomatoes are at their peak. It is especially perfect for late summer when tomatoes are sweetest and basil plants are overflowing. I love eating it outside on warm nights with a cold glass of white wine.
Seasonal Adaptations
Try adding roasted zucchini or sautéed mushrooms during cooler months. Swap in spinach pesto for a twist when basil is not in season. Top with toasted pine nuts for extra richness and crunch.
Success Stories
One time I made a double batch for a picnic and everyone wanted seconds. Even kids who claim not to love tomatoes adored the little bites tucked into the noodles. It is always the first bowl empty at any potluck I host.
Freezer Meal Conversion
While fresh is best for the tomatoes pasta with pesto alone actually freezes surprisingly well. Toss hot cooked noodles with pesto let cool and portion into containers. When ready to eat thaw gently and stir in fresh tomatoes and Parmesan just before serving for the best texture and flavor.
Save to Pinterest This meal will impress guests but is just as perfect for a speed supper alone. Enjoy your burst of summer any time of year.
Common Recipe Questions
- → What type of pasta works best?
Penne, fusilli, or spaghetti pair well by holding the pesto and tomatoes beautifully. Choose your favorite shape.
- → Can I use store-bought pesto?
Yes, quality store-bought pesto is convenient and delivers great flavor. Homemade pesto is also excellent.
- → Are other cheeses suitable?
Pecorino Romano or Grana Padano can be used as alternatives to Parmesan for a similar salty finish.
- → How do I prevent pasta from sticking?
Toss the hot pasta immediately with pesto and tomatoes after draining to keep strands from clumping.
- → Can I serve this cold?
Yes, it can be enjoyed as a cold pasta salad. Chill after tossing and garnish with cheese before serving.