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Home Pasta pesto with cherry tomatoes and Parmesan cheese

Pasta pesto with cherry tomatoes and Parmesan cheese

Name: Pasta pesto with cherry tomatoes and Parmesan cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 people
Cuisine: Italian
Ingredients: 400 g penne; 200 g cherry tomatoes; 4 tablespoons green pesto; 2 cloves garlic, finely chopped; 2 tablespoons olive oil; 60 g Parmesan cheese, grated or shaved; 1 tablespoon coarse sea salt; Freshly ground black pepper to taste

Budget Quick Vegetarian Weeknight Italian Pasta

This dish proves that good food doesn't have to cost much. A jar of green pesto, a punnet of cherry tomatoes and a wedge of Parmesan cheese: that's all you need for a meal that will make everyone at the table happy. You briefly fry the tomatoes in a good pan so they soften and lightly caramelise. That adds just a little extra depth to the sauce. Perfect for a weeknight when you want something quick without sacrificing flavour.

x_ckl_recipe_markerPasta pesto with cherry tomatoes and Parmesan cheese Pasta pesto with cherry tomatoes and Parmesan cheese is a classic budget dish you can get on the table in under 20 minutes. Simple, but full of real flavour. How to make pasta pesto with cherry tomatoes and Parmesan cheese? Main course Italian 4 people 5 min 20 min

Bring a large pot with 3 litres of water to the boil. Add 1 tablespoon coarse sea salt once the water is boiling. Well-salted cooking water is the foundation of tasty pasta.
Heat 2 tablespoons olive oil in a frying pan over medium heat. Add the cherry tomatoes and cook for 4 to 5 minutes until they start to burst and soften. Stir occasionally. This concentrates the flavour and gives the sauce a slightly sweet depth.
Add the finely chopped garlic to the tomatoes and cook for another 1 minute over low heat. Make sure the garlic doesn't burn, as that will make it bitter.
Cook the penne in the boiling water according to the package instructions, typically 10 to 11 minutes for al dente. Just before draining, scoop out a full mug (about 200 ml) of pasta water. You'll use that starchy water later to loosen the sauce.
Drain the pasta in a colander and add it straight to the tomatoes in the pan. Turn the heat down low.
Stir the pesto through and add 4 to 5 tablespoons of the reserved pasta water. Mix well so the pesto clings to the pasta and forms a light, cohesive sauce. Add more pasta water if it looks too dry.
Taste and season with freshly ground black pepper. Pesto and Parmesan already contain a lot of salt, so only add extra salt after tasting.
Divide the pasta between plates and grate or shave a generous amount of Parmesan cheese over each. Serve immediately.

Budget Quick Vegetarian Weeknight Italian Pasta 400 g penne 200 g cherry tomatoes 4 tablespoons green pesto 2 cloves garlic, finely chopped 2 tablespoons olive oil 60 g Parmesan cheese, grated or shaved 1 tablespoon coarse sea salt Freshly ground black pepper to taste Large cooking pot Frying pan Colander Grater or cheese slicer Wooden spoon or spatula Mug or measuring cup Pans pots-and-pans Kitchenware kitchenware Chopping Board chopping-board Knives knives Beka Frying pan set Maestro stainless steel Ø 24 and 28 cm – suitable for all heat sources – without non-stick coating Beka Koekenpannenset Alessi Whistling Kettle Bulbul - 2.5 Liter - Achille Castiglioni - AC100 Alessi ["Fluitketel"] Blackwell Frying pan carbon steel with handle Ø 32 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Mineral B Element - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Pappardelle with wild mushrooms and Parmesan foodies-pappardelle-with-wild-mushrooms-and-parmesan 5-Ingredient Margherita foodies-5-ingredient-margherita Zucchini-feta frittata with sun-dried tomatoes foodies-zucchini-feta-frittata-with-sun-dried-tomatoes Budget recipe: Crispy chicken burger foodies-budget-recipe-crispy-chicken-burger

Recipe

Pasta pesto with cherry tomatoes and Parmesan cheese

Pasta pesto with cherry tomatoes and Parmesan cheese is a classic budget dish you can get on the table in under 20 minutes. Simple, but full of real flavour.

Course	Main course
Kitchen	Italian
Servings	4 people

Preparation time

Preparation time	5 min
Total	20 min

Equipment

Large cooking pot
Frying pan
Colander
Grater or cheese slicer
Wooden spoon or spatula
Mug or measuring cup

Ingredients

400 g penne
200 g cherry tomatoes
4 tablespoons green pesto
2 cloves garlic, finely chopped
2 tablespoons olive oil
60 g Parmesan cheese, grated or shaved
1 tablespoon coarse sea salt
Freshly ground black pepper to taste

How to make pasta pesto with cherry tomatoes and Parmesan cheese?

Bring a large pot with 3 litres of water to the boil. Add 1 tablespoon coarse sea salt once the water is boiling. Well-salted cooking water is the foundation of tasty pasta.
Heat 2 tablespoons olive oil in a frying pan over medium heat. Add the cherry tomatoes and cook for 4 to 5 minutes until they start to burst and soften. Stir occasionally. This concentrates the flavour and gives the sauce a slightly sweet depth.
Add the finely chopped garlic to the tomatoes and cook for another 1 minute over low heat. Make sure the garlic doesn't burn, as that will make it bitter.
Cook the penne in the boiling water according to the package instructions, typically 10 to 11 minutes for al dente. Just before draining, scoop out a full mug (about 200 ml) of pasta water. You'll use that starchy water later to loosen the sauce.
Drain the pasta in a colander and add it straight to the tomatoes in the pan. Turn the heat down low.
Stir the pesto through and add 4 to 5 tablespoons of the reserved pasta water. Mix well so the pesto clings to the pasta and forms a light, cohesive sauce. Add more pasta water if it looks too dry.
Taste and season with freshly ground black pepper. Pesto and Parmesan already contain a lot of salt, so only add extra salt after tasting.
Divide the pasta between plates and grate or shave a generous amount of Parmesan cheese over each. Serve immediately.

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The pasta water is the difference between a dry, clumpy pasta dish and a sauce that clings to the pasta. The starch released during cooking binds the pesto and, together with the olive oil, forms a light emulsion. Always add the water little by little and stir in between so you can control the thickness. If you use a stainless-steel frying pan without a non-stick coating, you can let the tomatoes caramelise nicely at a slightly higher heat. Turn the heat down again when you add the pesto, because basil oil burns quickly and that gives a bitter aftertaste.

There are plenty of variations. Add a handful of arugula on the plate for a fresh bite, or stir a tablespoon of mascarpone into the pasta at the last moment for a creamier version. No Parmesan at home? Pecorino works well too, although it's a bit sharper. Store leftovers covered in the fridge and eat the next day. When reheating in a pan, add a splash of water so the pesto doesn't dry out and the pasta becomes supple again. Freezing is less successful because pesto discolours and loses flavour once frozen.

Related products

Beka Frying pan set Maestro stainless steel Ø 24 and 28 cm – suitable for all heat sources – without non-stick coating

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Alessi Whistling Kettle Bulbul - 2.5 Liter - Achille Castiglioni - AC100

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Blackwell Frying pan carbon steel with handle Ø 32 cm – without non-stick coating

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De Buyer Frying pan Mineral B Element - ø 32 cm - without non-stick coating

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