Pasta with pesto and cherry tomatoes is a fresh, quick, and flavorful Italian recipe, perfect for summer or whenever you want a simple pasta dish full of Mediterranean flavor.
The combination of basil pesto and sweet cherry tomatoes is light but very tasty. The pesto makes the pasta creamy and fragrant, while the fresh tomatoes add juiciness, color, and a pleasant sweetness that balances the rich flavor of the sauce.
For this recipe, i used angel hair pasta, also called capelli d’angelo or cappellini. This very thin long pasta cooks in just a few minutes and works beautifully with light sauces like pesto and fresh tomatoes.
However, you can easily make this recipe with other pasta shapes too. Spaghetti, linguine, fusilli, penne, or farfalle are all great options. The important thing is to choose a pasta shape that holds the pesto well and mixes nicely with the cherry tomatoes.
This is a simple vegetarian pasta recipe that you can prepare in very little time. For the best flavor, use homemade Pesto Genovese and ripe, sweet cherry tomatoes. The result is a creamy, fresh, and colorful pasta dish that is easy to make and perfect for a light lunch or dinner.
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Ingredients
Prep Time: 20 Min | Cook Time: 3–12 Min, depending on the pasta shape | Servings: 4
For the Pasta
- 350 g (12 oz) pasta, such as angel hair, cappellini, spaghetti, linguine, fusilli, or penne
- 250 g (9 oz) cherry tomatoes, halved
- 150 g (about ⅔ cup) Pesto Genovese
- 2 tablespoons extra virgin olive oil
- Fine salt, to taste
For the Pesto Genovese
- 35 g fresh basil leaves (about 40–45 small leaves), preferably Genovese basil DOP
- 80 ml (⅓ cup) extra virgin olive oil
- 50 g (about ½ cup) Parmigiano Reggiano, finely grated
- 20 g (about ¼ cup) Pecorino Fiore Sardo, finely grated
- 1 small garlic clove, peeled
- 10 g (about 1 tablespoon) pine nuts
- 3–4 grains coarse salt
How to Make Pasta with Pesto and Cherry Tomatoes
Make the Pesto Genovese
Step 1) - First, make the Pesto Genovese. If you prefer, you can prepare it 2–3 days ahead and store it in the refrigerator in a glass jar or airtight container. Cover the surface with a thin layer of extra virgin olive oil to help keep it fresh and green.
Wash the basil leaves gently in cold water, then place them in a bowl with ice water for 3–4 minutes. Drain and dry them very well with a clean kitchen towel or paper towels.
Place the basil leaves in a food processor with the garlic, pine nuts, and Parmigiano Reggiano. Pulse briefly for a few seconds.
Step 2) - Add the coarse salt and Pecorino Fiore Sardo, then pulse again in short bursts. Pour in the extra virgin olive oil a little at a time and blend briefly, just until you get a creamy and fragrant pesto.
Do not overblend the pesto, as too much heat can darken the basil and change its fresh flavor.
For more details, traditional methods, and useful tips, read our complete Pesto Genovese Recipe.
Season the Cherry Tomatoes
Step 3) - Wash and dry the cherry tomatoes, then cut them in half or into small pieces, depending on their size. Place them in a large bowl.
Add the extra virgin olive oil and a little fine salt. Stir and let the tomatoes rest for a few minutes, so they release some of their juices.
Cook the Pasta
Step 4) - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the cooking time on the package.
If you are using angel hair or cappellini nests, stir them immediately after adding them to the water. Since this type of pasta cooks very quickly (3-4 minutes), use a wooden spoon to help the nests open and prevent the strands from sticking together.
Before draining, reserve a little pasta cooking water.
Toss and Serve
Step 5) - Drain the pasta and transfer it to the bowl with the seasoned cherry tomatoes. Toss gently to combine.
Step 6) - Add the Pesto Genovese and mix well, away from the heat. If needed, add 1–2 tablespoons of pasta cooking water to make the sauce creamier and help it coat the pasta evenly.
Serve pasta with pesto and cherry tomatoes immediately. If you like, finish with a few pine nuts or a drizzle of extra virgin olive oil.
Tips for the Best Result
Do not cook the pesto: Pesto Genovese should always be added away from the heat. This helps preserve its fresh basil aroma, bright green color, and creamy texture.
Use ripe, sweet cherry tomatoes: Since this is a very simple recipe, the flavor of the tomatoes makes a big difference. Choose ripe cherry tomatoes that are sweet, juicy, and full of flavor.
Save some pasta cooking water: Before draining the pasta, reserve a little cooking water. Add 1–2 tablespoons when mixing the pasta with the pesto to make the sauce creamier and help it coat the pasta evenly.
Season the tomatoes before adding the pasta: Let the cherry tomatoes rest for a few minutes with extra virgin olive oil and a pinch of salt. This helps them release their juices and creates a light, fresh dressing.
Serve immediately: This pasta is best enjoyed as soon as it is made, while the pesto is fresh and fragrant and the tomatoes are still juicy.
Best Pasta Shapes for This Recipe
For this pasta with pesto and cherry tomatoes, I used angel hair pasta, also known in Italy as capelli d’angelo or cappellini. This very thin long pasta cooks quickly, about 3-4 minutes, and works well with light, fresh sauces like basil pesto and cherry tomatoes.
Angel hair gives the dish a delicate texture, but it needs to be handled carefully because it can overcook easily and the strands may stick together. For this reason, stir it gently as soon as you add it to the boiling water and drain it as soon as it is al dente.
If you prefer a pasta shape that is easier to handle, spaghetti, linguine, or bavette are excellent alternatives. They hold the pesto well and pair beautifully with the juicy cherry tomatoes.
Short pasta shapes also work very well in this recipe. Fusilli, penne, farfalle, or casarecce are great options because they catch the pesto and small pieces of tomato in every bite.
Choose the pasta shape you prefer, but avoid very large or heavy shapes, as they can overpower the delicate flavor of the pesto and fresh tomatoes.
How to Store
Pasta with pesto and cherry tomatoes is best served immediately, as soon as it is seasoned. This way, the pesto keeps its fresh basil aroma and creamy texture, and the cherry tomatoes remain juicy and fresh.
This dish is not ideal for making ahead or reheating, because pesto should not be cooked and the pasta tends to absorb the sauce as it sits.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Before serving, let the pasta come to room temperature for a few minutes and add a drizzle of extra virgin olive oil to refresh the texture.
For best results, prepare only the Pesto Genovese in advance and store it separately, covered with a thin layer of extra virgin olive oil. Then cook the pasta and season the cherry tomatoes just before serving.
More Recipes with Pesto Genovese
If you love the fresh, fragrant flavor of Pesto Genovese, here are more Italian recipes where this traditional basil sauce is the main ingredient.
- Trenette al Pesto Recipe with Potatoes and Green Beans: A classic Ligurian pasta recipe made with trenette, homemade pesto, potatoes, and green beans cooked together in the same pot.
- Trofie al Pesto: One of the most classic Ligurian pasta recipes, made with trofie and authentic Pesto Genovese.
- Ligurian Lasagna with Pesto, Green Beans and Potatoes: A rich and creamy baked pasta dish from Liguria, made with layers of pasta, béchamel, pesto, potatoes, and green beans.
- Italian Shrimp Tartare Pasta with Pesto and Lemon: A fresh and elegant seafood pasta recipe where Pesto Genovese adds creaminess and basil aroma, while lemon gives a bright note to the final dish.
Recipe Card
Pasta with Pesto and Cherry Tomatoes Recipe
Ingredients
For the Pasta
- 350 g pasta - 12 oz, such as angel hair, cappellini, spaghetti, linguine, fusilli, or penne
- 250 g cherry tomatoes - 9 oz, halved
- 150 g Pesto Genovese - about ⅔ cup
- 2 tablespoons extra virgin olive oil
- fine salt - to taste
For the Pesto Genovese
- 35 g fresh basil leaves - about 40–45 small leaves, preferably Genovese basil DOP
- 80 ml extra virgin olive oil - ⅓ cup
- 50 g Parmigiano Reggiano - about ½ cup, finely grated
- 20 g Pecorino Fiore Sardo - about ¼ cup, finely grated
- 1 small garlic clove - peeled
- 10 g pine nuts - about 1 tablespoon
- 3-4 grains coarse salt
Instructions
Make the Pesto Genovese
- Wash the basil leaves gently in cold water, then place them in a bowl with ice water for 3–4 minutes. Drain and dry them very well with a clean kitchen towel or paper towels.
- Place the basil leaves in a food processor with the garlic, pine nuts, and Parmigiano Reggiano. Pulse briefly for a few seconds.
- Add the coarse salt and Pecorino Fiore Sardo, then pulse again in short bursts. Pour in the extra virgin olive oil a little at a time and blend briefly, just until you get a creamy and fragrant pesto.Do not overblend the pesto, as too much heat can darken the basil and change its fresh flavor.
Season the Cherry Tomatoes
- Wash and dry the cherry tomatoes, then cut them in half or into small pieces, depending on their size. Place them in a large bowl.
- Add the extra virgin olive oil and a little fine salt. Stir and let the tomatoes rest for a few minutes, so they release some of their juices.
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the cooking time on the package.If you are using angel hair or cappellini nests, stir them immediately after adding them to the water. Since this type of pasta cooks very quickly (3-4 minutes), use a wooden spoon to help the nests open and prevent the strands from sticking together.Before draining, reserve a little pasta cooking water.
Toss and Serve
- Drain the pasta and transfer it to the bowl with the seasoned cherry tomatoes. Toss gently to combine.
- Add the Pesto Genovese and mix well, away from the heat. If needed, add 1–2 tablespoons of pasta cooking water to make the sauce creamier and help it coat the pasta evenly.
- Serve pasta with pesto and cherry tomatoes immediately. If you like, finish with a few pine nuts or a drizzle of extra virgin olive oil.
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