Summer days and the scent of fresh basil – that’s the memory that always takes me back to my grandma’s kitchen. Every July, we’d pick the plumpest cherry tomatoes from her garden and whip up a big batch of her famous Summer Pesto Pasta. It’s a dish that’s bursting with the flavors of the season, and I can still picture myself twirling the vibrant green noodles around my fork, the juicy tomatoes popping with each bite.
That’s why this Summer Pesto Pasta with Cherry Tomatoes recipe has become my go-to for all things warm weather and al fresco dining. It’s the perfect balance of creamy, herby pesto and the bright acidity of those sweet cherry tomatoes. Plus, it comes together in just about 30 minutes, making it an easy weeknight meal or a crowd-pleasing dish for any summer gathering.
Why This Summer Pesto Pasta with Cherry Tomatoes Recipe Will Become Your Go-To
The Secret Behind Perfect Summer Pesto Pasta with Cherry Tomatoes
The secret to this Summer Pesto Pasta with Cherry Tomatoes recipe is all in the technique. Rather than tossing the hot pasta directly with the pesto, I like to reserve a bit of the pasta cooking water and use that to create a silky, emulsified sauce. This not only helps the pesto cling to the noodles, but it also adds an extra boost of flavor. And of course, you can’t forget those fresh, juicy cherry tomatoes – they’re the star of the show, providing the perfect pop of sweetness and acidity to balance out the richness of the pesto.
Essential Ingredients You’ll Need
- Pasta – I prefer to use a short, curly shape like fusilli or orecchiette, but you can really use any type of pasta you have on hand.
- Basil pesto – You can use store-bought or make your own fresh pesto. Either way, look for a high-quality, flavorful pesto.
- Cherry tomatoes – These tiny, sweet tomatoes are the perfect complement to the pesto.
- Garlic – Minced garlic adds depth of flavor to the pesto sauce.
- Parmesan cheese – A sprinkle of freshly grated Parmesan cheese brings it all together.
- Salt and pepper – To season everything to perfection.
Step-by-Step Summer Pesto Pasta with Cherry Tomatoes Instructions
Preparing Your Summer Pesto Pasta with Cherry Tomatoes
This Summer Pesto Pasta with Cherry Tomatoes recipe comes together in just about 30 minutes, start to finish. You’ll need a large pot for boiling the pasta, a skillet for sautéing the tomatoes, and a mixing bowl for tossing everything together. Let’s get started!
1- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2- While the pasta is cooking, heat a skillet over medium heat and add a drizzle of olive oil. Add the cherry tomatoes and sauté for 5-7 minutes, until they start to burst and release their juices.
3- Once the pasta is cooked, reserve 1 cup of the starchy cooking water before draining the noodles.
4- Add the cooked pasta, pesto, garlic, and a splash of the reserved cooking water to the skillet with the tomatoes. Toss everything together until the pesto forms a creamy sauce that coats the noodles.
5- If the sauce seems too thick, add a bit more of the cooking water to thin it out. Season with salt and pepper to taste.
6- Serve the Summer Pesto Pasta with Cherry Tomatoes immediately, garnished with freshly grated Parmesan cheese. Enjoy!
Pro Tips for Success
The key to perfect Summer Pesto Pasta with Cherry Tomatoes is all in the technique. Make sure not to overcook the pasta, as you want it to maintain a nice, firm bite. And be generous with that starchy cooking water – it’s the secret ingredient that helps the pesto emulsify into a smooth, velvety sauce.
One common mistake to avoid is letting the tomatoes overcook. You want them to be tender and juicy, but still retain their shape and pop of sweetness. And be sure to taste as you go, adjusting the seasoning with salt, pepper, and extra Parmesan as needed.
Serving and Storing Your Summer Pesto Pasta with Cherry Tomatoes
Perfect Pairings for Summer Pesto Pasta with Cherry Tomatoes
This Summer Pesto Pasta with Cherry Tomatoes makes for the perfect light and refreshing meal on a warm summer evening. I love to serve it alongside a crisp green salad or some grilled vegetables for a complete and balanced dinner. And don’t forget the white wine – a chilled Sauvignon Blanc or Pinot Grigio is the perfect pairing.
Storage and Make-Ahead Tips
Luckily, this Summer Pesto Pasta with Cherry Tomatoes recipe holds up beautifully as leftovers. Simply store any extra portions in an airtight container in the fridge for up to 4 days. To reheat, you can either pop it in the microwave or warm it gently on the stovetop, adding a splash of water or broth to loosen up the sauce as needed.
You can also make this dish in advance – the pesto will keep well in the fridge for up to a week, and the tomatoes can be sautéed and stored separately. Then, all you have to do is cook the pasta and toss everything together when you’re ready to serve.
Variations and Dietary Adaptations for Summer Pesto Pasta with Cherry Tomatoes
Creative Summer Pesto Pasta with Cherry Tomatoes Variations
The great thing about this Summer Pesto Pasta with Cherry Tomatoes recipe is that it’s incredibly versatile. You can switch up the herbs in the pesto, using a blend of basil, parsley, and arugula for a more complex flavor. Or try roasting the tomatoes instead of sautéing them for a deeper, more concentrated sweetness.
Another fun twist is to add in other veggies, like roasted zucchini, grilled asparagus, or sautéed spinach. And for a protein boost, you can top it with grilled chicken, shrimp, or even crispy chickpeas.
Making Summer Pesto Pasta with Cherry Tomatoes Diet-Friendly
Looking to make this Summer Pesto Pasta with Cherry Tomatoes a little more diet-friendly? You’ve got options! For a gluten-free version, simply swap in your favorite gluten-free pasta. And for a vegan take, use a dairy-free pesto and skip the Parmesan cheese.
If you’re watching your carbs, you can spiralize zucchini or use spaghetti squash in place of the regular pasta. And to make it low-fat, use a lighter, oil-free pesto and skip the extra olive oil when sautéing the tomatoes.
Frequently Asked Questions
Q: Can I use a different type of tomato besides cherry tomatoes?
A: Absolutely! While cherry tomatoes are the star of this dish, you can certainly use other varieties like grape, vine-ripened, or even diced regular tomatoes. Just adjust the cooking time as needed.
Q: How can I make this recipe ahead of time?
A: This Summer Pesto Pasta with Cherry Tomatoes is perfect for meal prepping. You can make the pesto and sauté the tomatoes up to 5 days in advance, then simply cook the pasta and toss everything together when you’re ready to serve.
Q: Is this recipe suitable for a crowd?
A: Definitely! This recipe is easily scalable, so you can double or triple the ingredients to serve a larger group. It’s a great option for summer potlucks, barbecues, or family gatherings.
Q: Can I make this recipe gluten-free or vegan?
A: Yes, you can easily adapt this Summer Pesto Pasta with Cherry Tomatoes to be gluten-free or vegan. See the “Making Summer Pesto Pasta with Cherry Tomatoes Diet-Friendly” section above for some simple substitutions.
Q: How can I fix my pesto sauce if it’s too thick or too thin?
A: The consistency of the pesto sauce is key. If it’s too thick, simply add a bit more of the reserved pasta cooking water to thin it out and help it coat the noodles. If it’s too thin, you can stir in a bit more pesto or grated Parmesan cheese to thicken it up.
Summer Pesto Pasta with Cherry Tomatoes
- Total Time: 30
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in a flavorful and quick-to-make Summer Pesto Pasta with Cherry Tomatoes. This vibrant dish features al dente pasta tossed in a homemade basil pesto, with juicy cherry tomatoes and a light drizzle of olive oil. Perfect for busy weeknights or summer gatherings.
Ingredients
– 8 oz. penne or fusilli pasta
– 2 cups fresh basil leaves
– 1/4 cup grated parmesan cheese
– 1/4 cup pine nuts
– 2 cloves garlic
– 1/4 cup olive oil
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
Instructions
1. 1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
2. 2. In a food processor, combine the basil, parmesan, pine nuts, and garlic. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until a smooth pesto forms.
3. 3. Drain the pasta and return it to the pot. Toss the pesto with the hot pasta until well coated.
4. 4. Fold in the halved cherry tomatoes and season with salt and pepper to taste.
5. 5. Serve the Summer Pesto Pasta with Cherry Tomatoes immediately, garnished with additional basil leaves if desired.
Notes
– For a creamier pesto, add 2-3 tablespoons of reserved pasta cooking water to the pesto and toss with the pasta.
– Substitute walnuts or almonds for the pine nuts if desired.
– Top with grilled chicken or shrimp for a heartier main dish.
- Prep Time: 15
- Cook Time: 15
- Category: Main Courses
- Method: Stovetop
- Cuisine: Italian
Conclusion
With its bright, summery flavors and quick, easy preparation, this Summer Pesto Pasta with Cherry Tomatoes recipe is sure to become a new weeknight favorite. Whether you’re serving it for a casual family dinner or bringing it to your next backyard bash, it’s a dish that’s guaranteed to impress. So what are you waiting for? Grab those fresh basil leaves and cherry tomatoes and get cooking!