Pesto Pasta with Cherry Tomatoes

Jump to Recipe Print Recipe

Pesto Pasta with Cherry Tomatoes is fresh, saucy, and done in under 30 minutes. It's a simple one-pot dinner you'll make on repeat.

bowl with pesto pasta topped with cherry tomato sauce and more pesto.

I've made a lot of cherry tomato pasta over the years, and I kept running into the same issue. Roasting tomatoes tastes great, but it takes too long and dirties up extra pans. I wanted a true one-pot method that still gave me those jammy, burst cherry tomatoes without turning dinner into a production.

I tested this pesto pasta recipe with both fresh basil pesto and jarred pesto. Fresh pesto has a sharper, herb-forward flavor. Jarred pesto is smoother and milder. Both work here. The trick is how and when you add it.

Tossing pesto off the heat and loosening it with pasta water keeps the sauce bright and silky instead of oily or bitter. That's the difference between okay pesto pasta and the kind you keep sneaking bites of straight from the pot.

This recipe fits right in with some of my other pesto favorites like Spaghetti al Pesto Genovese, Tuna Pesto Pasta, and No Boil Spaghetti with Meatballs and Pesto. Same fresh flavors, same weeknight energy, just a different spin.

Jump to:

Recipe Highlights
Ingredient Notes and Substitutions
How to Make Pesto Pasta with Cherry Tomatoes (Step by Step)
Expert Tips
Must Try Variations for Pesto Pasta with Cherry Tomatoes
Storing, Reheating, Freezing, and Make Ahead Tips
What to Serve with Pesto Pasta and Cherry Tomatoes
Common Questions
More Recipes with Pesto
Pesto Pasta with Cherry Tomatoes

Recipe Highlights

The pesto stays bright and fresh, never dark and bitter
Cherry tomatoes cook down until they burst and create a light sauce
Done in under 30 minutes from start to finish
Everything is made in one pot, which means easy clean up
Serve it warm or cold. Leftovers make an unreal pesto pasta salad

Ingredient Notes and Substitutions

labeled and measured ingredients to make pesto pasta with cherry tomatoes.

Pasta: Short pasta with ridges like penne, rigatoni, or fusilli holds onto the pesto sauce better than smooth noodles.
Cherry Tomatoes: Use ripe ones. They'll soften, burst, and turn saucy on their own.
Pesto: Fresh basil pesto or store-bought both work. If using jarred pesto, taste it first and adjust salt later.
Parmesan: Freshly grated melts best and tastes cleaner than pre-shredded.
Optional add-ins: Fresh mozzarella pearls or burrata for creaminess, pine nuts for crunch, or extra parmesan if you're feeling generous.

See the recipe card for full information on ingredients and quantities.

How to Make Pesto Pasta with Cherry Tomatoes (Step by Step)

Step 1: Cook pasta in well-salted water until al dente. Before draining, scoop out some pasta water and set it aside.

Step 2: Use the same pot to cook the cherry tomatoes in olive oil. Let them soften, blister, and burst until they release their juices and start to look jammy.

pot with cherry tomatoes and garlic cooked down.

Step 3: Add garlic and stir until just fragrant. Add pasta back to the pot with pesto and a splash of reserved pasta water. Toss until everything is well coated. Finish with parmesan and season to taste.

See the recipe card for more details.

Expert Tips

Toss pesto off the heat to keep it green and fresh
Don't forget to salt the pasta water well. It seasons the whole dish and helps to emulsify the pesto so it coats the noodles.
Avoid over-seasoning by waiting until after the pesto and Parmesan have been added, since they tend to bring a good bit of salt.
Don't let the garlic brown, or it'll become bitter and can ruin the flavor profile.

Must Try Variations for Pesto Pasta with Cherry Tomatoes

Add protein: Try it with Grilled Lemon Pepper Chicken, shrimp, tuna, or crispy prosciutto
Add veggies: Spinach, zucchini, or roasted red peppers are our favorites
Switch the pesto: Try sun-dried tomato pesto or arugula pesto
Make your own pesto: Homemade pesto sauce gives the brightest flavor

Storing, Reheating, Freezing, and Make Ahead Tips

bowl with pesto and cherry tomato sauce topped with parmesan.

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, add a splash of water and warm gently. Don't blast it for too long in the microwave, or the pesto can turn dull.
Freezing isn't ideal; I don't recommend it.

What to Serve with Pesto Pasta and Cherry Tomatoes

During the summer, we love serving this with Herbs de Provence Grilled Chicken or Hawaiian-inspired Pulehu Chicken. If you're looking for a lighter meal, you can pair it with a refreshing salad like Apple Strawberry Salad, Beetroot Broccoli Salad, or Beet Watermelon Salad.

Common Questions

How do I keep pesto bright green and prevent it from turning brown or bitter?

Toss the pesto off the heat, loosen it with pasta water, and add it after the pasta has cooled slightly.

What's the best pesto to use?

Fresh basil pesto has the boldest flavor. Jarred pesto works well but it's up to you on how much time you want to spend.

Can I serve this cold?

Yes. It's fantastic as a pesto pasta salad, especially the next day.

Can I make this dairy-free?

Skip the parmesan and use a dairy-free pesto. Add pine nuts or extra olive oil for richness.

More Recipes with Pesto

If you tried this Pesto Pasta with Cherry Tomatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!