20-Minute Cherry Tomato Pesto Pasta
This 20-Minute Cherry Tomato Pesto Pasta is the answer to every busy weeknight. Sweet, blistered cherry tomatoes and garlic get tossed with hot pasta and a scoop of basil pesto for a bright, summery dinner with almost no cleanup.
It’s fast enough to make when you’re already hungry and good enough to serve to friends. You just need one pot for pasta and one pan for the tomatoes, and dinner is on the table before the kitchen even gets too hot.
Why This One Wins Dinner
The blistered tomatoes burst in your mouth, and their juices mingle with the pesto to make a sauce that clings to every strand of pasta. It tastes like summer but comes together in the time it takes to boil water.
I keep coming back to this because it’s built from pantry staples and a handful of cherry tomatoes. Even when the fridge looks bare, this dish feels like you planned ahead.
Ingredients
- 12 oz spaghetti: or any long pasta like linguine or fettuccine.
- 2 cups cherry tomatoes, halved: look for the sweetest ones you can find.
- 3 cloves garlic, sliced thin: adjust to taste.
- 3 tbsp extra-virgin olive oil: plus more for drizzling.
- 1/3 cup basil pesto: use your favorite store-bought or homemade.
- Salt and black pepper: to season.
- Grated Parmesan cheese: for serving, optional.
Variations and Substitutions
- Add protein: toss in shredded rotisserie chicken or pan-seared shrimp at the end.
- Dairy free: use a vegan pesto and skip the Parmesan.
- Nut free: choose a pesto made without pine nuts, or swap in a sun-dried tomato pesto.
- Extra creamy: stir 2 to 3 tablespoons of heavy cream into the pesto before mixing.
- Herb swap: arugula pesto works beautifully if basil is out of season.
For another quick weeknight pasta, try Garlic Butter Shrimp Pasta with a squeeze of lemon.
How to Make Cherry Tomato Pesto Pasta
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Add the 12 oz spaghetti and cook until just al dente according to the package timing, usually 8 to 10 minutes. Before draining, scoop out about a cup of the starchy pasta water and set it aside.
The pasta will finish cooking in the sauce, so pulling it a minute early keeps it from going mushy. You want it with a little bite.
Step 2: Blister the Tomatoes
While the water heats, set a large skillet over medium-high heat and add the 3 tbsp olive oil. Once the oil shimmers, slide in the 3 sliced garlic cloves and cook, stirring, for about 30 seconds until it smells nutty but has no color. Toss in the 2 cups halved cherry tomatoes, season with a pinch of salt and a few grinds of black pepper, and let them sizzle undisturbed for 2 minutes.
The tomatoes will start to char in spots and soften. Give the pan a shake after those 2 minutes and cook for another 3 to 4 minutes, pressing a few tomatoes gently with the back of a spatula to help them burst and release their juices.
Step 3: Mix in the Pesto
Pull the skillet off the heat so the pesto stays bright and fresh. Spoon in the 1/3 cup basil pesto and stir it through the warm tomatoes and garlic until it melts into the pan juices. Pour in a splash of the reserved pasta water, about 1/4 cup, and swirl the pan to loosen the sauce.
The sauce will look glossy and just thick enough to coat a spoon. Taste and adjust the salt and pepper if needed.
Step 4: Toss and Serve
Add the drained spaghetti directly to the skillet with the tomato pesto sauce. Use tongs to toss everything together, adding another splash of pasta water if the strands look dry. Keep tossing until every piece of pasta is slick and flecked with the broken tomatoes.
Divide the pasta among warm bowls, drizzle with a little extra olive oil, and finish with a shower of grated Parmesan. Serve right away while the sauce is glossy and the tomatoes are still warm and jammy.
A Few Tips for the Best Pasta
- Don’t skip the pasta water. Its starch helps the pesto and tomato juices bind into a silky sauce that isn’t oily.
- Blistering the tomatoes over medium-high heat gives you those dark, sweet spots without turning them into mush. If the pan smokes too much, lower the heat a touch.
- Stir the pesto in off the heat. High heat can dull basil’s fresh flavor and make it taste bitter.
- If you’re doubling the recipe, use a wider skillet so the tomatoes blister instead of steam.
Cook times by pasta shape:
| Pasta Shape | Boil Time (mins) |
|---|---|
| Spaghetti | 8 – 10 |
| Linguine | 9 – 11 |
| Angel Hair | 4 – 5 |
| Fettuccine | 8 – 10 |
Storing Leftovers
- Refrigerate: Cool the pasta completely and store it in an airtight container for up to 3 days. The tomatoes will release more liquid, so the sauce loosens slightly.
- Reheating: Warm it gently in a skillet over low heat with a splash of water or extra pesto. The microwave works in a pinch, though the tomatoes soften further.
- Serve cold: This pasta makes a great next-day cold salad straight from the fridge. Just add a squeeze of lemon or a handful of arugula.
What to Serve with Cherry Tomato Pesto Pasta
A crisp green salad with lemon vinaigrette cuts the richness of the pesto nicely. For something heartier, grilled chicken thighs with a simple herb rub turn this into a fuller meal. Garlic bread or focaccia are also handy for swiping up any leftover sauce in the bowl.
Frequently Asked Questions
Can I use sundried tomatoes instead of fresh?
Yes, but the texture changes. Rehydrate 1/3 cup oil-packed sundried tomatoes in warm water for 10 minutes, then chop and cook them briefly with the garlic so they soften and release flavor.
Is there a way to make this gluten-free?
Substitute with your favorite gluten-free spaghetti and cook it one minute shy of the package time so it holds up during tossing. The sauce itself has no gluten.
Can I use jarred pesto?
Absolutely. A good quality basil pesto right out of the jar works well. Just taste it first and hold back on salt until you stir it in, since many jarred pestos are already well seasoned.
What if I want a creamier sauce without dairy?
Stir in a spoonful of the starchy pasta water and a small handful of finely grated vegan parmesan right after you add the pesto. The combination creates a creamy emulsion without any cream.
Cherry Tomato Pesto Pasta Recipe
Ingredients
Method
- Cook spaghetti in salted boiling water until al dente, reserving 1 cup pasta water before draining.
- Heat olive oil in a skillet over medium-high heat, add garlic and cook 30 seconds, then add tomatoes with salt and pepper and blister for 5–6 minutes until burst.
- Remove skillet from heat, stir in pesto and 1/4 cup pasta water to form a sauce.
- Toss drained spaghetti with the sauce, adding more pasta water if needed, and serve with Parmesan.
