Save Fresh basil pesto tossed with hot pasta and juicy cherry tomatoes makes a quick dinner that feels like something special any night of the week This simple recipe is my answer for what to make when basil is at its peak or whenever you need summer on your plate
The first time I tried this with a just-blended pesto I could not believe how much the freshness popped You can dress it up or down depending on what you have on hand and it is honestly one of the most satisfying ways to eat pasta
Ingredients
- Pasta: look for bronze die Italian brands for the best sauce cling tubular or short shapes hold pesto well
- Basil pesto: choose a fresh bright green pesto made with good olive oil or homemade if possible for best aroma and taste
- Cherry tomatoes: opt for ripe firm tomatoes that are glossy and vibrant for the sweetest pop
- Parmesan for garnish: use freshly grated or shave your own for maximum flavor and melt
Instructions
- Bring a Pot of Salted Water to a Boil:
- Fill a large pot with water and add two tablespoons of salt then bring to a rolling boil This ensures every noodle is seasoned from within and that the pasta does not stick
- Cook the Pasta:
- Add the pasta to the boiling water and stir right away for the first minute to prevent clumping Cook according to package directions until al dente about eight to ten minutes Taste a piece to make sure there is still a slight bite left
- Reserve Pasta Water and Drain:
- Right before draining scoop out one half cup of the starchy pasta water to help later with sauce consistency Drain pasta well in a colander but do not rinse to keep starches for a creamier sauce
- Combine with Pesto:
- Return the steaming pasta to the warm pot off the heat Add the basil pesto first and toss with tongs coating every noodle The heat will release the fragrance of the basil and help the sauce cling
- Add Cherry Tomatoes:
- Gently fold in the halved cherry tomatoes so they just begin to soften The carryover heat will warm and burst them slightly without making them mushy
- Adjust and Serve:
- If the sauce seems thick or dry drizzle in a bit of the reserved pasta water and toss again Transfer to a big platter or individual bowls
- Garnish with Parmesan:
- Shave or grate generous amounts of Parmesan over the top The cheese melts into the pesto creating a silky finish Serve immediately while the pasta is still warm and glossy
Save One of my favorite moments was letting my niece sprinkle Parmesan with wild abandon no rules just joy in the kitchen Basil pesto is something we always make together in summer and even as the tomatoes are being sliced everyone is sneaking a taste
Storage Tips
This pasta is best eaten warm right after making but leftovers can be refrigerated for up to two days Reheat gently in a skillet with a splash of water to loosen the sauce Avoid microwaving as it can make the tomatoes soggy
Ingredient Substitutions
If you are short on fresh basil pesto use arugula or spinach pesto for a peppery twist Sun dried tomato pesto also works Cherry tomatoes can be swapped for grape tomatoes or even roasted diced zucchini
Serving Suggestions
Pile this pasta onto a big platter and finish with extra Parmesan and a squeeze of lemon Serve with a crisp green salad and crusty bread It pairs wonderfully with grilled shrimp or slices of rotisserie chicken for a more filling meal
Seasonal Adaptations
In spring add peas or asparagus tips for more color In late summer try heirloom cherry tomatoes for extra sweetness Roast cherry tomatoes in cooler months for concentrated flavor
Success Stories
My friend brought this to a picnic and it disappeared before the grilled mains even hit the table Guests raved about the fresh taste and came back for seconds It is a repeat request every summer gathering
Freezer Meal Conversion
While the finished dish does not freeze well the pesto can Freeze fresh batches in small containers and thaw as needed for instant flavor on busy weeknights Toss with just cooked pasta and fresh tomatoes for best results
Save This is the recipe I reach for with my garden basil overflowing and hungry friends at the table Each tweak or addition feels like a new version but it is the pesto and pasta combination that always brings us back
Recipe FAQs
- → What type of pasta works best with basil pesto?
Short shapes like penne, fusilli, or farfalle hold pesto well and mix easily with cherry tomatoes. Spaghetti or linguine are great too.
- → Can I use store-bought instead of homemade pesto?
Yes, quality store-bought pesto provides convenience and good flavor for this dish. Homemade pesto is excellent if available.
- → Should the cherry tomatoes be cooked or raw?
Cherry tomatoes can be added raw for freshness or lightly sautéed for a sweeter, softer bite—the flavor profile will change slightly.
- → How do I keep the pesto vibrant green?
Toss pesto with the pasta off the heat and immediately before serving to preserve its bright color and fresh aroma.
- → Is this dish suitable for meal prep?
Yes, it keeps well for a day or two in the fridge. Add extra pesto before serving to freshen up the flavors if needed.