Full of fresh flavor, simple to prepare, and utterly delicious, this cherry tomato pesto pasta comes together in about 20 minutes. Sweet cherry tomatoes simmer down into a light, luscious sauce and are finished with a generous spoonful of quality pesto. With just six main ingredients, it’s perfect for quick weeknight dinners or relaxed summer meals.
This has quickly become one of my favorite easy summer pasta recipes. The cherry tomatoes break down into a bright, fresh sauce that’s beautifully balanced by basil-rich pesto. It’s a lighter alternative when you want pasta without a heavy cream or meat-based sauce.
For convenience this recipe uses store-bought pesto. Choose a good-quality jar for the best flavor, or use your own homemade pesto if you have it available.
The recipe is vegetarian as written, served simply with pasta and sauce. If you prefer a heartier meal, grilled chicken or shrimp pair nicely with these flavors.
What makes this dish great…
- Quick & easy – Minimal ingredients and straightforward steps mean dinner is on the table in about 20 minutes.
- Fresh and light – Gently cooked cherry tomatoes create a bright, summery sauce that pairs perfectly with the herbal notes of pesto.
- Pantry-friendly – If you keep pesto on hand, most of the ingredients are likely already in your kitchen.
Ingredients
- Linguini – I prefer linguini for this dish, but use any pasta you like.
- Garlic – Fresh garlic gives the best flavor.
- Onion – Red onion was used here, though yellow or white is fine.
- Pesto – A high-quality pesto makes a noticeable difference.
- Cherry tomatoes – Grape tomatoes can be substituted if needed.
How to make it
Prepare the pasta. Fill a large pot with water, season generously with sea salt, and bring to a boil. Cook the pasta according to package directions until al dente.
Start the sauce. Heat a large sauté pan over medium heat and add the olive oil. When the oil is hot, add the diced onion and sauté a couple of minutes until it softens. Add the halved cherry tomatoes and cover the pan. Let the tomatoes cook for a few minutes to release their juices, then add crushed garlic and a splash of balsamic vinegar.
Finish the sauce. Continue to cook, stirring occasionally, for about 10 minutes or until the tomatoes have broken down into a saucy consistency. Stir in the pesto until the sauce is evenly flavored.
Add the pasta. Before draining the pasta, reserve about 1/2 cup of the cooking water. Drain the pasta and add it to the sauce in the sauté pan along with a splash of the reserved cooking water. Toss well to coat the noodles, adding more pasta water as needed to loosen the sauce.
Serve. Plate the pasta and finish with an extra spoonful of pesto and a generous grating of Parmesan, if desired.
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More Recipes You’ll Love!
If you enjoyed this cherry tomato pesto pasta, check out other simple and flavorful pasta dishes for more weeknight ideas.
- Spaghetti Gorgonzola
- Creamy Salmon Pasta
- Creamy Kale Gnocchi
- Cajun Shrimp Pasta
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Print Recipe
Cherry Tomato & Pesto Pasta
Equipment
Ingredients:
- 12 oz linguini
- 1 Tablespoon olive oil
- 1 onion – diced
- 1.5 lbs cherry tomatoes – halved
- 3 cloves garlic – crushed
- 1 Tablespoon balsamic vinegar
- 4-6 Tablespoons pesto
- sea salt & pepper
Instructions
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Bring a large pot of well-salted water to a boil and cook the pasta according to package directions.
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Heat a large sauté pan over medium heat and add the olive oil. When the oil is hot, add the diced onion and sauté for a couple of minutes until it softens.
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Add the cherry tomatoes and cover. Let them cook until they soften, then add the balsamic vinegar and garlic.
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Sauté, stirring occasionally, for about 10 minutes until the tomatoes have fully softened and become saucy.
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Stir the pesto into the sauce until fully incorporated.
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Reserve ½ cup of the pasta cooking water, then drain the pasta.
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Add the pasta to the sauce and toss, adding reserved pasta water as needed to achieve a silky consistency.
Nutrition
* Nutritional information is calculated by online tools and may not be 100% accurate.