Pesto Pasta with Burst Tomatoes.

  • Author: Bet Denton
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: serves 2 as a main dish or 4 as a side dish


  • 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


  1. Bring salted water to a boil. Make the pesto. Cook the pasta according to the package directions.
  2. 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).
  3. 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.
  4. 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.
  5. 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!