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Jessica T. Brown

Pesto Pasta with Cherry Tomatoes

A quick, flavorful, and wholesome pasta dish loaded with fresh cherry tomatoes, aromatic pesto, and nourishing plant-based protein, perfect for effortless weeknight dinners or easy meal prep
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz 340 g linguine pasta
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 1 ½ lbs 680 g cherry tomatoes, halved
  • 3 large cloves garlic minced or pressed
  • 1 tablespoon balsamic vinegar
  • 4 –6 tablespoons fresh basil pesto adjust to taste
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • ½ cup 120 ml reserved pasta cooking water (optional, for adjusting sauce consistency)

Equipment

  • 1 Large Saute Pan
  • 1 Pasta Pot (with strainer insert)
  • 1 Garlic Press
  • 1 Chef’s Knife
  • 1 Glass Measuring Cup

Method
 

  1. Prepare and Cook the Pasta: Fill a large pot with generously salted water and bring it to a rolling boil. Add the linguine and cook according to the package directions until al dente. Before draining, ladle out about ½ cup of the starchy pasta water and set it aside for later use. Drain the pasta and keep warm.
  2. Sauté the Onion Base: While the pasta cooks, heat olive oil in a large sauté pan over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until it becomes soft, translucent, and fragrant. This builds a flavorful base for the sauce.
  3. Cook Down the Tomatoes: Add the halved cherry tomatoes to the pan, stirring to coat them in the oil and onions. Cover with a lid and allow them to steam and soften for 2–3 minutes. Once they begin to release their juices, uncover and continue cooking, stirring occasionally, until the tomatoes break down into a chunky sauce, about 6–8 minutes.
  4. Add Garlic and Balsamic Glaze: Stir in the minced garlic and balsamic vinegar. Cook for another 1–2 minutes, letting the vinegar reduce slightly and deepen the sauce’s flavor. The garlic should be fragrant but not browned.
  5. Enrich with Pesto: Reduce the heat to low and stir in the pesto, mixing well to fully incorporate it into the tomato sauce. Taste and adjust with sea salt and freshly ground black pepper as needed.
  6. Combine Pasta and Sauce: Add the drained linguine to the sauté pan with the tomato-pesto mixture. Toss thoroughly, using a splash of the reserved pasta water if the sauce feels too thick. Continue tossing over low heat until the pasta is evenly coated and glossy.
  7. Serve and Enjoy: Transfer the pasta to serving bowls or plates, garnish with extra fresh basil or grated Parmesan (optional), and serve immediately while warm.

Notes

Pasta Swap: This recipe works beautifully with spaghetti, penne, or gluten-free pasta varieties.
Extra Flavor Boost: A sprinkle of red chili flakes or a drizzle of extra virgin olive oil before serving adds depth and spice.
Make-Ahead Tip: You can prepare the tomato sauce up to a day ahead and refrigerate it. Simply reheat, stir in the pesto, and toss with freshly cooked pasta.
Protein Add-On: For a higher protein meal, consider adding grilled chicken, shrimp, or white beans.
Vegan Option: Use vegan pesto or make your own dairy-free version to keep this dish plant-based.