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Tomato Pesto Pasta

Cherry Tomato Pesto Pasta Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, sliced thin
  • 3 tbsp extra-virgin olive oil
  • 1/3 cup basil pesto
  • Salt and black pepper
  • Grated Parmesan cheese, for serving

Method
 

  1. Cook spaghetti in salted boiling water until al dente, reserving 1 cup pasta water before draining.
  2. 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.
  3. Remove skillet from heat, stir in pesto and 1/4 cup pasta water to form a sauce.
  4. Toss drained spaghetti with the sauce, adding more pasta water if needed, and serve with Parmesan.

Notes

If you like a creamier finish, stir 2–3 tablespoons heavy cream into the pesto before mixing it into the tomatoes. This dish is best eaten right away, but leftovers can be refrigerated and gently reheated.