Pesto Spaghetti With Cherry Tomatoes – Simple, Fresh, And Satisfying

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Pesto spaghetti with cherry tomatoes is the kind of meal that tastes like summer any time of year. It’s bright, aromatic, and comes together quickly, which makes it perfect for busy weeknights. The combination of sweet, blistered tomatoes and garlicky basil pesto clinging to silky strands of spaghetti hits all the right notes.

You get freshness, comfort, and a touch of elegance without much effort. Whether you’re cooking for yourself or feeding a crowd, this recipe earns a permanent spot in your rotation.

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Pesto Spaghetti With Cherry Tomatoes - Simple, Fresh, And Satisfying

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Ingredients

• Spaghetti: 12 ounces (or your favorite long pasta)
• Cherry or grape tomatoes: 2 cups, halved
• Basil pesto: 1/2 to 3/4 cup (homemade or high-quality jarred)
• Olive oil: 2 tablespoons, plus more for finishing
• Garlic: 2 cloves, thinly sliced or minced
• Parmesan cheese: 1/2 cup, freshly grated, plus extra for serving
• Red pepper flakes: Pinch (optional)
• Lemon: 1, for zest and a squeeze of juice
• Fresh basil leaves: Small handful, torn, for garnish
• Salt and black pepper: To taste

Instructions

• Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
• Sauté the tomatoes: While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, just until fragrant.
• Blister and season: Add the cherry tomatoes and a pinch of salt. Cook, stirring occasionally, until the tomatoes soften and some begin to burst, 5–7 minutes. Add red pepper flakes if using.
• Build the sauce: Lower the heat. Stir in the pesto along with a splash of reserved pasta water to loosen it. You want a silky, glossy sauce that will coat the noodles.
• Toss the pasta: Add the drained spaghetti to the skillet. Toss well, adding more pasta water as needed until the sauce clings to the strands.
• Finish with brightness: Grate in a little lemon zest and add a small squeeze of juice. Sprinkle in the Parmesan and toss again until melted and creamy. Taste and adjust salt and pepper.
• Garnish and serve: Remove from heat. Top with torn basil leaves, a drizzle of olive oil, and extra Parmesan. Serve hot.

What Makes This Recipe So Good

• Balanced flavors: Sweet cherry tomatoes, nutty Parmesan, and fragrant basil come together in every bite.
• Quick and easy: From boiling water to twirling your fork, you can have dinner on the table in about 25 minutes.
• Flexible: Use homemade or store-bought pesto, add protein if you like, and swap in gluten-free pasta with no fuss.
• Minimal dishes: One pot for pasta and one skillet for tomatoes keeps cleanup simple.
• Season-spanning: In summer, lean on fresh basil and peak tomatoes; in winter, a good jarred pesto and roasted cherry tomatoes still shine.

Shopping List

• Spaghetti: 12 ounces (or your favorite long pasta)
• Cherry or grape tomatoes: 2 cups, halved
• Basil pesto: 1/2 to 3/4 cup (homemade or high-quality jarred)
• Olive oil: 2 tablespoons, plus more for finishing
• Garlic: 2 cloves, thinly sliced or minced
• Parmesan cheese: 1/2 cup, freshly grated, plus extra for serving
• Red pepper flakes: Pinch (optional)
• Lemon: 1, for zest and a squeeze of juice
• Fresh basil leaves: Small handful, torn, for garnish
• Salt and black pepper: To taste

Instructions

1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente according to the package directions.

   Reserve 1 cup of pasta water, then drain.

2. Sauté the tomatoes: While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, just until fragrant.
3. Blister and season: Add the cherry tomatoes and a pinch of salt. Cook, stirring occasionally, until the tomatoes soften and some begin to burst, 5–7 minutes.

   Add red pepper flakes if using.

4. Build the sauce: Lower the heat. Stir in the pesto along with a splash of reserved pasta water to loosen it. You want a silky, glossy sauce that will coat the noodles.
5. Toss the pasta: Add the drained spaghetti to the skillet.

   Toss well, adding more pasta water as needed until the sauce clings to the strands.

6. Finish with brightness: Grate in a little lemon zest and add a small squeeze of juice. Sprinkle in the Parmesan and toss again until melted and creamy. Taste and adjust salt and pepper.
7. Garnish and serve: Remove from heat.

   Top with torn basil leaves, a drizzle of olive oil, and extra Parmesan. Serve hot.

Keeping It Fresh

Leftovers keep well for up to 3 days in an airtight container in the fridge. Add a tablespoon of water and a small knob of butter or a splash of olive oil when reheating to revive the sauce.

A quick toss over low heat on the stovetop works better than the microwave for maintaining texture.

If you’re making this ahead for guests, cook the pasta slightly under al dente. Toss with a bit of oil so it doesn’t stick, then finish in the skillet with the pesto and tomatoes right before serving. Save that pasta water—it’s your best tool for a glossy, cohesive sauce.

Health Benefits

• Heart-healthy fats: Olive oil and nuts (from the pesto) provide monounsaturated fats that support cardiovascular health.
• Antioxidants: Cherry tomatoes are rich in lycopene and vitamin C, which help combat oxidative stress.
• Fresh herbs: Basil contains essential oils and plant compounds with anti-inflammatory properties.
• Protein and calcium: Parmesan contributes protein and calcium; add grilled chicken or chickpeas for an extra boost if desired.
• Portion-friendly carbs: Pasta fuels you with complex carbohydrates; balancing portions with vegetables keeps the dish satisfying without being heavy.

Pitfalls to Watch Out For

• Overcooking the pasta: Soft pasta won’t hold the sauce well. Pull it while it still has a light bite.
• Skipping pasta water: Plain pesto can feel thick.

  Starchy water emulsifies the sauce and helps it coat evenly.

• Scorching the garlic: Burnt garlic turns bitter fast. Keep the heat moderate and stir frequently.
• Too much lemon: Brightness is great, but a heavy hand can drown out the basil. Start small and taste.
• Watery tomatoes: If tomatoes release too much liquid, let them cook a minute longer to concentrate before adding pesto.

Recipe Variations

• Creamy pesto: Stir in 2–3 tablespoons of heavy cream, mascarpone, or ricotta for a lush, velvety finish.
• Protein boost: Add sautéed shrimp, grilled chicken, or pan-crisped pancetta.

  For a vegetarian option, toss in white beans or roasted chickpeas.

• Nut-free pesto: Make or buy a pesto without pine nuts. Sunflower seeds or pumpkin seeds are great substitutes.
• Greens upgrade: Blend spinach or baby arugula into the pesto for extra nutrients and a milder basil flavor.
• Cheese swap: Try Pecorino Romano for a saltier, tangier bite, or add small mozzarella pearls for a melty finish.
• Gluten-free: Use your favorite gluten-free spaghetti and be gentle when tossing to avoid breakage.
• Roasted tomato twist: Roast cherry tomatoes at 400°F (200°C) with olive oil, salt, and pepper for 15–20 minutes for deeper sweetness.

Can I Use Store-Bought Pesto?

Yes. Choose a brand with simple ingredients like basil, olive oil, nuts, Parmesan, and garlic.

Add a squeeze of lemon and a little extra Parmesan to brighten and round out the flavor.

How Do I Make Homemade Pesto Quickly?

Blend 2 packed cups basil, 1/3 cup toasted pine nuts (or walnuts), 1/2 cup Parmesan, 1–2 garlic cloves, 1/2 teaspoon salt, and 1/2 cup olive oil until smooth. Adjust with more oil for texture and a splash of lemon for freshness.

What If I Don’t Have Cherry Tomatoes?

Use grape tomatoes or chop larger tomatoes into bite-sized pieces. If tomatoes are out of season, canned cherry tomatoes or a handful of slow-roasted sun-dried tomatoes can work in a pinch.

How Can I Make This Dairy-Free?

Use a dairy-free pesto and replace Parmesan with a vegan hard cheese or nutritional yeast.

Finish with a drizzle of good olive oil to add richness.

How Much Salt Should I Add to the Pasta Water?

A good rule is 1–1.5 tablespoons of kosher salt per 4 quarts (about 3.8 liters) of water. Properly seasoned water makes the pasta itself taste better, which elevates the whole dish.

Can I Serve This Cold as a Pasta Salad?

Yes. Rinse the cooked pasta under cool water, then toss with pesto, tomatoes, and a splash of olive oil.

Add extra lemon and herbs right before serving to keep flavors bright.

In Conclusion

Pesto spaghetti with cherry tomatoes is proof that simple ingredients can deliver big flavor. With a handful of pantry staples and fresh produce, you get a vibrant, weeknight-friendly meal that feels special. Keep pasta water handy, taste as you go, and finish with fresh basil and lemon for a clean, lively finish.

Once you make it, you’ll find yourself craving it again—because good food doesn’t need to be complicated to be memorable.