- 6 oz of pasta (I used whole wheat spirals)
- 1 recipe basil pesto (you’ll probably have some left over, depending on how generous you are with it!) or storebought pesto
- olive oil
- cherry or grape tomatoes (I used a little less than a pint)
- salt and pepper
- extra Parmesan cheese, for sprinkling
- Bring salted water to a boil. Make the pesto. Cook the pasta according to the package directions.
- About halfway through the pasta cooking time, heat a large skillet over medium heat with a tablespoon or two or olive oil. Add the tomatoes with a sprinkle of salt and pepper and let them cook for several minutes until their skins begin to split and burst (you’ll hear increased sizzling as this happens).
- Drain the pasta, reserving some of the cooking water. Add a few tablespoons of the water directly to the skillet with the cooked tomatoes, scraping up any browned bits.
- Add the cooked pasta and several dollops of pesto and gently toss to coat the pasta. Add more cooking water, a tablespoon at a time, if needed to help the pesto spread out evenly. Taste and add salt and pepper and/or more pesto if needed.
- Serve with extra Parmesan cheese!
This is a great meatless meal, but it’s also good with cooked chicken tossed in with the pasta, or as a side dish to any meat!