Pesto Penne with Burst Cherry Tomatoes Recipe
Here’s a fresh and vibrant recipe for Pesto Penne with Burst Cherry Tomatoes-quick, flavorful, and perfect for a light yet satisfying meal.
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients:
For the Pasta:
300 g (10 oz) penne pasta
Salt, for pasta water
For the Cherry Tomatoes:
2 tbsp olive oil
2 cups cherry tomatoes (red or mixed colors)
2-3 garlic cloves, thinly sliced
Salt & pepper, to taste
Pinch of red pepper flakes (optional)
For the Pesto:
1 cup fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/4 cup pine nuts or walnuts
1-2 garlic cloves
1/3 cup olive oil
Salt and pepper, to taste
Juice of 1/2 lemon (optional for brightness)
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Instructions:
1. Cook the Penne:
Bring a large pot of salted water to a boil.
Cook penne according to package instructions until al dente.
Reserve 1/2 cup of pasta water, then drain and set aside.
2. Make the Pesto:
In a food processor or blender, combine basil, Parmesan, nuts, garlic, and lemon juice (if using).
Pulse until finely chopped.
Slowly stream in olive oil while blending until smooth. Season with salt and pepper to taste.
3. Burst the Cherry Tomatoes:
Heat olive oil in a large skillet over medium heat.
Add sliced garlic and sauté for 30 seconds.
Add cherry tomatoes and a pinch of salt, pepper, and chili flakes.
Cook, stirring occasionally, until tomatoes burst and release juices (about 6-8 minutes). Lightly press some tomatoes with the back of a spoon for extra sauce.
4. Combine Everything:
Add the cooked penne to the skillet with the tomatoes.
Stir in the pesto and a splash of reserved pasta water to create a glossy sauce.
Toss well to coat the pasta evenly. Adjust seasoning if needed.
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To Serve:
Garnish with extra Parmesan, basil leaves, and a drizzle of olive oil.
Serve warm or at room temperature.
Tips:
Use store-bought pesto for a quicker version.
Add mozzarella pearls or grilled chicken for a protein boost.
Great as a main dish or side for grilled meats.
