Pasta & Noodles

Easy Pesto Pasta with Cherry Tomatoes

Name: Easy Pesto Pasta with Cherry Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 ounces dry pasta, such as linguine, spaghetti, or fusilli; 1 tablespoon kosher salt, for the pasta water; 2 tablespoons extra-virgin olive oil, divided; 2 cups cherry tomatoes; 3 garlic cloves, thinly sliced; 1/4 teaspoon red pepper flakes; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 1/2 cup basil pesto, store-bought or homemade; 1/4 cup freshly grated Parmesan cheese, plus more for serving; 1/4 cup fresh basil leaves, for garnish; 1 tablespoon fresh lemon juice

Published August 19, 2025

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This easy pesto pasta with cherry tomatoes comes together in about 25 minutes and tastes like something you ordered at a little Italian trattoria. Tender pasta gets tossed in a garlicky basil pesto with sweet blistered cherry tomatoes and a shower of Parmesan. It is the kind of weeknight dinner that feels special without asking much of you.

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There is a specific kind of summer evening I keep coming back to in my memory. I was visiting a friend who lived in a tiny apartment with a kitchen barely big enough for two people to stand in at the same time. She had a pot of pasta boiling, a jar of store-bought pesto on the counter, and a pint of cherry tomatoes she had grabbed at the farmers market that morning. She tossed everything together in about ten minutes, grated a snowstorm of Parmesan on top, and set it on her little balcony table with a cold glass of white wine. I think about that dinner more often than I think about meals I have spent hours on. It was that good.

What makes this version worth writing down is a small move that pays off big: blistering the cherry tomatoes in a hot skillet before they ever meet the pasta. You let them sit undisturbed in a little olive oil over medium-high heat until the skins burst and caramelize in spots, concentrating their sweetness and adding a subtle depth you just do not get from raw tomatoes. That jammy, slightly charred quality plays beautifully against the bright, herby pesto and makes the whole dish feel more layered and intentional. A splash of reserved pasta water loosens everything into a silky, cohesive sauce rather than a clumpy coating, which is the other trick that takes this from good to genuinely great.

This recipe was made for late summer when cherry tomatoes are at their absolute peak and basil is practically growing faster than you can use it, but honestly it works any time of year because good cherry tomatoes and quality store-bought pesto are available in most grocery stores twelve months out of twelve. It is ideal for a busy weeknight when you want something that feels homemade and satisfying without a sink full of dishes. It is also the kind of recipe you can scale up easily for a casual dinner party, and it travels well if you need to bring something to a potluck.

You are going to love how quickly this comes together. The tomatoes blister while the pasta cooks, so you are barely doing two things at once. Once you toss everything with the pesto and that starchy pasta water, dinner is on the table. Here is exactly how to make it.

Prep

10 min

Cook

15 min

Total

25 min

Servings

4 servings

Calories

480 / serving

Ingredients

12 ounces dry pasta, such as linguine, spaghetti, or fusilli
1 tablespoon kosher salt, for the pasta water
2 tablespoons extra-virgin olive oil, divided
2 cups cherry tomatoes
3 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/2 cup basil pesto, store-bought or homemade
1/4 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup fresh basil leaves, for garnish
1 tablespoon fresh lemon juice

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tablespoon of kosher salt, then cook the pasta according to package directions until al dente. Before draining, scoop out about 1 cup of the starchy pasta water and set it aside. Drain the pasta and set it aside.
2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the cherry tomatoes in a single layer and let them cook without stirring for 2 to 3 minutes, until the bottoms blister and begin to char. Shake the pan gently and cook for another 1 to 2 minutes until the tomatoes are blistered all over and some have burst open. Transfer the tomatoes to a small bowl and set aside.
3
Reduce the heat under the same skillet to medium. Add the remaining 1 tablespoon of olive oil, then add the sliced garlic and red pepper flakes. Cook, stirring frequently, for about 1 minute until the garlic is fragrant and just turning golden at the edges. Do not let it burn.
4
Add the drained pasta directly to the skillet with the garlic oil. Pour the pesto over the pasta and add 1/4 cup of the reserved pasta water. Toss everything together with tongs, adding more pasta water a splash at a time, until the pesto coats every strand in a loose, glossy sauce.
5
Add the blistered cherry tomatoes back to the skillet along with the lemon juice, 1/2 teaspoon salt, and black pepper. Toss gently to combine, keeping most of the tomatoes intact so they stay juicy.
6
Remove the pan from the heat and add the grated Parmesan. Toss once more until the cheese is incorporated and melted into the sauce. Taste and adjust salt and pepper as needed.
7
Divide the pasta among bowls and top each serving with fresh basil leaves and extra Parmesan. Serve immediately.

Tips and Tricks

✓Make it your own: If you want a heartier meal, stir in a handful of baby spinach or arugula when you add the tomatoes back in. The heat wilts it perfectly. Grilled shrimp or rotisserie chicken are also excellent additions if you want to add protein.
✓Storage: Leftover pesto pasta keeps in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a skillet over low heat with a splash of water or olive oil to loosen the sauce. The pesto can oxidize and darken in color, which is totally normal and safe.
✓Make it ahead: You can blister the cherry tomatoes up to a day in advance and store them in the refrigerator. The pesto pasta itself is best made fresh, but having that step done makes weeknight cooking even faster. If you are making this for a party, toss everything together right before serving to keep the pasta at its best texture.

Nutrition Per Serving

Estimated values

480

Calories

14g

Protein

18g

Fat

65g

Carbs

Fiber

Sugar

620mg

Sodium

Frequently Asked Questions

Can I use store-bought pesto for this recipe?

Absolutely, and honestly that is what makes this recipe so practical. A good-quality store-bought basil pesto works beautifully here. Look for one refrigerated in the deli section rather than a shelf-stable jar, as it tends to have a brighter, fresher flavor. That said, if you have the time and a food processor, homemade pesto takes this dish to another level.

What kind of pasta works best with pesto?

Long, thin pasta like linguine, spaghetti, or bucatini are classic choices because the pesto coats each strand evenly. Short pastas with ridges or pockets, like fusilli, penne, or gemelli, also work wonderfully because they catch the sauce in all the right places. Whatever you have in the pantry is going to be fine.

Why do you save pasta water for pesto pasta?

Pasta water is one of the most useful things in your kitchen and it is basically free. The starchy, salty water acts as an emulsifier, helping the pesto bind to the pasta and creating a smooth, silky sauce instead of a dry, clumpy coating. Add it a little at a time until you reach a consistency that looks glossy and just barely saucy.

Can I make pesto pasta vegan?

Yes, with two easy swaps. Use a vegan pesto, which skips the Parmesan and is easy to find at most grocery stores or make at home using nutritional yeast. Then simply leave out the Parmesan topping or replace it with a sprinkle of nutritional yeast for that savory, cheesy note. The rest of the recipe is already plant-based.

Can I serve pesto pasta cold as a pasta salad?

You can, and it is genuinely delicious that way. Let the pasta cool to room temperature after tossing it with the pesto and tomatoes, then refrigerate it for up to a day. Cold pesto pasta can soak up a lot of the sauce as it sits, so stir in a drizzle of olive oil and a squeeze of lemon before serving to freshen it back up. It is a great option for picnics, potlucks, or meal prep lunches.