Pesto Pasta with Cherry Tomatoes
A quick and delicious vegetarian Italian main course featuring linguini tossed in a fresh cherry tomato and basil pesto sauce. Ready in 20 minutes, it’s packed with protein, fiber, and healthy fats.
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.
