Ever feel like dinner is just one more task on an already long to-do list?
We’ve all been there.
That’s why quick meals that don’t sacrifice flavor are a lifesaver.
This 20-minute Pesto Pasta with Cherry Tomatoes is the kind of recipe you can throw together on the busiest nights and still feel like you made something special.
It’s light yet satisfying, fresh yet hearty, and completely fuss-free.
Whether you’re using homemade or store-bought pesto, this pasta is bursting with bright basil flavor, juicy tomatoes, and perfectly cooked pasta.
Why You’ll Love This Pesto Pasta
- Ready in 20 minutes or less
- Packed with fresh flavor from basil pesto and sweet cherry tomatoes
- Minimal ingredients and easy cleanup
- Great for weeknights, lunches, or a quick date-night dinner
- Customizable with protein or extra vegetables
- Perfect for all skill levels, from beginner cooks to pros
Ingredients You’ll Need
To keep things simple and fast, this recipe relies on a handful of pantry and fresh ingredients:
- Pasta: Penne, fusilli, or spaghetti work well
- Cherry tomatoes: Fresh, ripe, and halved
- Basil pesto: Store-bought or homemade
- Olive oil: For sautéing
- Garlic (optional): Adds depth of flavor
- Parmesan cheese (optional): For garnish
- Salt and pepper: To taste
Step-by-Step Instructions (20 Minutes Max)
1. Boil the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, usually 8–10 minutes. Drain and set aside.
2. Sauté the Tomatoes
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add halved cherry tomatoes and sauté for 4–5 minutes until they begin to soften and burst.
3. Add Garlic (Optional)
If using, stir in minced garlic and sauté for 1 minute until fragrant.
4. Combine Pasta and Pesto
Reduce the heat to low. Add the drained pasta to the skillet with the tomatoes. Stir in the pesto and toss everything to coat evenly.
5. Season and Serve
Add salt and pepper to taste. Top with freshly grated Parmesan and serve immediately.
Time-Saving Tips for Even Faster Prep
- Use store-bought pesto to cut prep time
- Pre-boil your water in a kettle for faster pasta cooking
- Use small pasta shapes or thin noodles for quicker boiling
- Skip slicing tomatoes and use them whole if short on time
- Use one oven-safe pan to boil pasta and then sauté tomatoes to reduce cleanup
Easy Variations and Add-Ons
This recipe is highly flexible. Try these additions for variety:
- Add grilled chicken, shrimp, or rotisserie chicken for protein
- Stir in spinach, arugula, or steamed broccoli for extra greens
- Use sun-dried tomatoes for a richer, deeper flavor
- Make it vegan by using dairy-free pesto and skipping the Parmesan
- Swap regular pasta for gluten-free or chickpea pasta
Storing and Reheating Leftovers
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheating: Reheat on the stovetop or microwave with a splash of olive oil or water to loosen the sauce
- Cold option: This pasta also tastes great cold, like a pesto pasta salad
What to Serve With Pesto Pasta
Pair this simple dish with light sides to complete the meal:
- Garlic bread or a toasted baguette
- Mixed green salad with balsamic vinaigrette
- Roasted vegetables like zucchini, asparagus, or bell peppers
- A glass of crisp white wine or sparkling water with lemon
Recipe FAQ’s
Can I use whole wheat or gluten-free pasta?
Absolutely. Any pasta variety will work—just follow the package instructions for cook time.
Can I make this ahead of time?
You can make it a few hours in advance and serve cold or reheated. Add a splash of olive oil when reheating to refresh the sauce.
What protein goes well with this?
Grilled chicken, shrimp, or white beans are great additions for a protein boost.
Easy 20-Minute Pesto Pasta with Cherry Tomatoes
Ingredients
- 8 oz pasta penne, farfalle, fusilli, or spaghetti
- 1 cup cherry tomatoes halved
- ½ cup basil pesto store-bought or homemade
- 1 tablespoon olive oil
- 1 clove garlic minced (optional)
- ¼ cup grated Parmesan cheese optional, for topping
- Salt and pepper to taste
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (usually 8–10 minutes). Drain and set aside.
Sauté the Tomatoes:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and cook for 4–5 minutes until softened and starting to blister.
Add Garlic (Optional):
- Stir in minced garlic and sauté for another 1 minute until fragrant.
Combine with Pasta and Pesto:
- Add the drained pasta to the skillet. Reduce heat to low. Stir in the basil pesto and toss everything until evenly coated.
Season and Serve:
- Taste and season with salt and pepper as needed. Top with grated Parmesan, if desired, and serve warm.