Easy 20-Minute Pesto Pasta with Cherry Tomatoes
A quick and flavorful pasta dish featuring creamy pesto and sweet cherry tomatoes, perfect for any occasion.
Ingredients
Pasta Ingredients
- 8 ounces pasta (spaghetti or penne) Choose your favorite type of pasta
- 1 cup cherry tomatoes, halved Fresh cherry tomatoes preferred
- 1/2 cup pesto sauce Store-bought or homemade pesto can be used
Other Ingredients
- 2 tablespoons olive oil For mixing with pesto
- Salt and pepper to taste Adjust as per preference
- Parmesan cheese, for serving Freshly grated is recommended
Instructions
Cooking the Pasta
- Begin by bringing a large pot of salted water to a rolling boil.
- Add your chosen pasta and cook according to package instructions until al dente, usually taking about 7-10 minutes. Stir occasionally.
Preparation of Ingredients
- While the pasta cooks, rinse the cherry tomatoes and slice them in half. Set aside.
- In a small bowl, mix the pesto sauce with olive oil to help coat the pasta evenly.
Combining Ingredients
- Once the pasta is cooked, reserve about 1/4 cup of the pasta water, then drain the pasta.
- Return the drained pasta to the pot, add the pesto mixture and cherry tomatoes, and toss to combine.
- Add a splash of the reserved pasta water if the mixture seems too thick.
Final Steps
- Taste your pasta and season with salt and pepper to your liking.
- Divide among bowls and top each dish with freshly grated Parmesan cheese.
Notes
Store pasta in an airtight container in the refrigerator for up to 3 days. Freezes well for up to a month. To reheat, use a skillet with a splash of olive oil or the reserved pasta water.