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Pasta with Pesto and Cherry Tomatoes Recipe
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.
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.
Nutrition
Serving: 100gCalories: 793kcalCarbohydrates: 72gProtein: 20gFat: 47gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 17mgSodium: 911mgPotassium: 403mgFiber: 4gSugar: 5gVitamin A: 1857IUVitamin C: 10mgCalcium: 304mgIron: 2mg
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