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5-Ingredient Pesto Pasta with Tomatoes

Penne tossed with basil pesto, blistered cherry tomatoes, and Parmesan — a 5-ingredient pesto pasta recipe ready in 20 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Calories: 540
Ingredients Method

Ingredients
  

  • 12 oz 340g penne, fusilli, or farfalle
  • 2 tablespoons extra-virgin olive oil
  • 2 pints about 20 oz cherry or grape tomatoes
  • 3/4 cup basil pesto
  • 1/2 cup freshly grated Parmesan cheese plus more for serving
  • Kosher salt and freshly cracked black pepper to taste

Method
 

  1. Bring a large pot of well-salted water to a rolling boil. Cook pasta until just shy of al dente, 1 minute less than package directions. Reserve 1 cup pasta water, then drain.
  2. Heat olive oil in a large deep skillet over medium-high heat. Add cherry tomatoes and a pinch of salt. Cook undisturbed 2 minutes, then stir and cook 4–5 minutes more, until skins split and tomatoes collapse into a jammy sauce.
  3. Reduce heat to low. Stir in the pesto for 30 seconds to loosen in the warm oil. Do not boil.
  4. Add drained pasta to the skillet. Toss with tongs, adding reserved pasta water a splash at a time, until glossy and well coated.
  5. Remove from heat. Add Parmesan and toss. Season with salt and black pepper. Serve immediately with extra Parmesan.