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This Cherry Tomato & Pesto Pasta recipe is a vibrant celebration of simple, fresh ingredients that deliver both flavor and nutrition.
The combination of juicy cherry tomatoes and fragrant pesto creates a naturally rich and satisfying sauce, perfect for a quick weeknight meal.
Packed with 14 grams of protein and 5 grams of fiber per serving, this dish supports muscle health and digestion while keeping you full longer.
It features good fats from olive oil and pesto, contributing heart-healthy monounsaturated fats and keeping saturated fat low.
Its moderate carbohydrate content provides sustainable energy, ideal for an active lifestyle.
Vegetarian and easy to prepare in just 20 minutes, it’s a fantastic option for meal prep or casual dinners.
The balance of antioxidants from tomatoes and vitamin-rich herbs makes it a wholesome choice that feels indulgent without being heavy.
Must-Have Tools for Perfect Results
Large Saute Pan
Essential for evenly cooking the onions and tomatoes, this pan’s wide surface allows sauce to reduce perfectly.
It’s versatile for searing, sautéing, and simmering, making it a staple for everyday cooking.
Pasta Pot with Strainer
Cooking linguini requires boiling water with plenty of space for pasta to move freely.
A pot with a built-in strainer saves time and makes draining safe and effortless.
Measuring Spoons
Accurate measurement of ingredients like olive oil, balsamic vinegar, and pesto ensures consistent flavor every time.
These tools simplify cooking precision and reduce waste.
Wooden Spoon or Silicone Spatula
Perfect for gently stirring delicate ingredients like tomatoes without bruising.
Heat-resistant and durable, these utensils are indispensable for any kitchen task.
Pesto Pasta with Cherry Tomatoes
Equipment
- 1 large sauté pan
- 1 Pasta pot (for boiling linguini)
- Measuring Spoons (set)
- 1 Wooden spoon or silicone spatula
Ingredients
- 12 ounces linguini pasta
- 1 tablespoon extra virgin olive oil
- 1 medium onion finely chopped
- 1.5 pounds cherry tomatoes halved
- 3 garlic cloves minced or crushed
- 1 tablespoon balsamic vinegar
- 4 to 6 tablespoons fresh basil pesto
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook the Pasta: Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil, then add the linguini. Cook according to the package directions until the pasta is al dente—firm but cooked through. Before draining, reserve about half a cup of the pasta cooking water to help adjust the sauce later.
- Sauté the Onion: While the pasta cooks, warm the olive oil in a large sauté pan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 3-4 minutes. This step builds a flavorful base for the sauce.
- Cook the Cherry Tomatoes: Add the halved cherry tomatoes to the pan and cover with a lid. Let them cook gently for 3-4 minutes, stirring occasionally, until they start breaking down and releasing their juices.
- Add Garlic and Balsamic: Stir in the minced garlic and balsamic vinegar, then continue cooking uncovered. Let the tomatoes simmer for about 8-10 minutes, stirring occasionally, until they break down fully into a rich, saucy consistency.
- Stir in the Pesto: Remove the pan from heat and fold in 4 to 6 tablespoons of fresh basil pesto, mixing thoroughly to combine. The pesto adds bright herbal notes and a creamy texture to the sauce.
- Combine Pasta and Sauce: Drain the cooked linguini and immediately add it to the sauté pan with the sauce. Toss everything together gently, adding reserved pasta water a little at a time if the sauce feels too thick, to loosen it up and help it cling to the pasta.
- Season and Serve: Taste the pasta and adjust with sea salt and freshly ground black pepper as needed. Serve warm, garnished with extra pesto or fresh basil if desired.
Notes
- Pasta Water Magic: Always reserve some pasta cooking water; its starch helps emulsify and perfect the sauce texture.
- Pesto Variation: Use store-bought or homemade pesto—both work beautifully in this recipe. Adjust the amount depending on how herbaceous you like it.
- Tomato Choice: If cherry tomatoes aren’t available, grape tomatoes or chopped ripe Roma tomatoes are good substitutes.
- Make it Vegan: Use vegan pesto or make your own without cheese to keep this recipe plant-based.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil to revive the sauce.
Chef’s Secrets for Flavorful Pasta Sauce
To elevate this cherry tomato and pesto pasta, start by using the freshest ingredients you can find.
Ripe, sweet cherry tomatoes burst with natural juices that form the base of your sauce, so opt for tomatoes at their peak.
Cooking the tomatoes covered initially helps them soften quickly and retain their moisture.
Adding balsamic vinegar not only balances the sweetness but also deepens the flavor with a subtle tanginess.
When stirring in the pesto, remove the pan from the heat to preserve the bright, fresh herbal notes.
Don’t forget to save some pasta water—it’s a chef’s trick that helps create a silky sauce that clings perfectly to the noodles.
Using quality extra virgin olive oil and fresh garlic also adds layers of aroma and richness to this simple dish.
Serving Suggestions to Impress Guests
This pasta shines as a main course but pairs wonderfully with light sides for a complete meal.
A crisp green salad with lemon vinaigrette complements the richness of the pesto sauce and adds freshness to the plate.
Garlic bread or toasted focaccia works perfectly for soaking up any leftover sauce.
For a heartier meal, consider topping the pasta with grilled chicken, sautéed shrimp, or roasted vegetables like zucchini and bell peppers.
A sprinkle of toasted pine nuts or freshly grated Parmesan cheese adds texture and flavor, making every bite satisfying.
Serve the dish warm and garnish with fresh basil leaves for an elegant touch.
Storage Tips to Maintain Freshness
Leftovers should be stored in an airtight container and refrigerated within two hours of cooking to maintain freshness and safety.
The pasta with sauce can be kept in the fridge for up to three days. When reheating, add a splash of water or a drizzle of olive oil to loosen the sauce and prevent it from drying out.
Reheat gently on the stove over low heat or in the microwave using short bursts to avoid overcooking the pasta.
This recipe does not freeze well, as the texture of the pesto and tomatoes can change when thawed, so fresh preparation is recommended for the best taste and texture.
Frequently Asked Questions About Pasta
1. Can I use other types of pasta?
Yes, any long pasta like spaghetti, fettuccine, or even penne will work well. Just adjust cooking times according to the package instructions.
2. Is store-bought pesto a good option?
Absolutely! While homemade pesto offers the freshest flavor, high-quality store-bought pesto is a convenient and tasty alternative that saves time.
3. How can I make this recipe vegan?
Simply use vegan pesto or make your own without cheese. Ensure no dairy toppings like Parmesan are added.
4. Can I prepare this pasta ahead of time?
You can prepare the sauce in advance and combine with freshly cooked pasta when ready. Avoid mixing pasta and sauce too early to keep the noodles from becoming soggy.
5. What’s the best way to keep the sauce from being watery?
Cooking the tomatoes slowly uncovered helps evaporate excess liquid, thickening the sauce naturally. Using reserved pasta water sparingly to adjust consistency is key.
This recipe is inspired by loveandgoodstuff and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.