Cherry Tomato & Pesto Pasta
A simple yet flavorful vegetarian pasta tossed in a fresh cherry tomato sauce and finished with pesto for a rich, aromatic touch. This 20-minute dish is light, wholesome, and perfect for everyday cooking.
Equipment
- 1 large pot (for boiling pasta)
- 1 large sauté pan
- 1 wooden spoon or spatula
- 1 sharp knife
- 1 cutting board
Ingredients
- 12 oz linguine
- 1 tablespoon olive oil
- 1 medium onion diced
- 1.5 lbs cherry tomatoes halved
- 3 cloves garlic crushed
- 1 tablespoon balsamic vinegar
- 4 –6 tablespoons pesto
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Boil the Pasta Water: Fill a large pot with water and season it generously with sea salt. Place it over high heat and allow the water to come to a rolling boil. Salting the water at this stage not only seasons the pasta but also helps bring out its natural flavor once cooked.
- Cook the Linguine: Add the linguine to the boiling water and stir immediately to keep the strands from sticking together. Cook according to the package directions until the pasta is al dente—firm but tender to the bite. Just before draining, scoop out about ½ cup of the cooking water and set it aside, as this starchy liquid will help loosen and bind the sauce later. Drain the rest and keep the pasta warm.
- Warm the Olive Oil: While the pasta cooks, heat a large sauté pan over medium heat. Pour in the olive oil and let it warm until it shimmers. Heating the oil correctly ensures it can gently soften the vegetables without absorbing too much and becoming greasy.
- Sauté the Onion: Add the diced onion to the pan and stir gently. Cook for 3–4 minutes until the onion softens and turns translucent, releasing a sweet, mild aroma. Stir occasionally to prevent uneven cooking or browning.
- Cook the Cherry Tomatoes: Stir in the halved cherry tomatoes, mixing them well with the onion. Cover the pan with a lid for a couple of minutes to let the tomatoes steam and begin releasing their juices. Once softened, remove the lid and continue cooking, stirring occasionally, until the tomatoes start to collapse into a saucy base.
- Add Garlic and Balsamic: Once the tomatoes have softened, add the crushed garlic and pour in the balsamic vinegar. Stir everything together so the garlic infuses the sauce with fragrance and the vinegar balances the sweetness of the tomatoes. Allow the mixture to cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
- Stir in the Pesto: Reduce the heat slightly, then add 4–6 tablespoons of pesto to the tomato mixture. Stir thoroughly until the pesto is evenly incorporated, giving the sauce a rich, aromatic, and velvety texture.
- Combine Pasta and Sauce: Add the drained linguine directly into the sauté pan with the sauce. Toss the pasta well using tongs or a spoon, making sure every strand is coated. If the sauce feels too thick, gradually add small splashes of the reserved pasta water until it reaches a silky, smooth consistency.
- Adjust the Seasoning: Taste the pasta and season lightly with sea salt and freshly ground black pepper. Since pesto already contains some salt, adjust carefully to achieve a balanced flavor.
- Serve and Enjoy: Transfer the pasta to serving bowls or plates. For a finishing touch, drizzle with a little extra olive oil, sprinkle with parmesan cheese (optional), or garnish with fresh basil leaves. Serve immediately while warm for the best flavor and texture.
Notes
- Use ripe, juicy cherry tomatoes for the best natural sweetness and flavor.
- Reserve some pasta water to adjust sauce consistency without thinning the flavor.
- Homemade or store-bought pesto works well; adjust the amount to taste.
- Cook pasta al dente, as it will continue absorbing sauce in the pan.
- Fresh basil or parmesan makes a great finishing garnish.
