Pasta with pesto and cherry tomatoes

Name: Pasta with pesto and cherry tomatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Linguine pasta 9.9 oz; Datterino tomatoes 1 cup; Garlic 1 clove; Extra virgin olive oil 2 tsp; Fine salt to taste; Basil 3 cups; Pecorino Romano PDO cheese (to grate) 1.4 oz; Pine nuts 1 ½ tbsp; Garlic ½ clove; Extra virgin olive oil 4 ½ tbsp; Fine salt to taste

it de fr es br

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

Pasta with pesto and cherry tomatoes is, honestly, what summer tastes like in Liguria. And look, in this beautiful part of Italy, folks really know how to keep things light, fresh, and super tasty when it gets hot. The star of the show? It’s the pesto pasta recipe using true Ligurian basil pesto—made from fragrant basil, pine nuts, Parmigiano or Pecorino, garlic, and really good extra virgin olive oil. I mean, folks here take their pesto super seriously, but these days, you know, it’s common to use a mixer instead of a mortar to get that creamy sauce in less time. And the cherry tomatoes? Tossing in sweet ones right at the end keeps things juicy and adds a pop of color. You’ll find this cherry tomatoes pasta at lunchtime, outdoor picnics, or whenever someone craves something a bit special but not fussy. It’s a dish that shows off Mediterranean flavors—herby, zesty, and full of sunshine.

Throughout Liguria, little tweaks make every pasta with pesto just a bit different. And here’s the deal: some versions use trofie, while others go with penne or spaghetti—whatever’s handy, really. The key is the contrast: that cool, moist pesto and those crisp, almost sweet cherry tomatoes. It’s the kind of food that works hot, warm, or even cold—which is why people love bringing it to potlucks or turning leftovers into a cold vegetarian pasta dish for the next day. This is pretty much the go-to when you want something fast but still crave bold, fresh flavors. From the salty cheese to the tender noodles and the sharp basil, every bite gives you a little of what makes Italian summers so, so great. For anyone who loves quick pasta recipes or a homemade pesto sauce, this is a way to get real Ligurian taste on your table, no matter where you are. It’s simple, bright, and perfect for long, lazy evenings or quick lunches that feel like a treat. Whether you’re enjoying it in a bustling city or a quiet countryside, this dish brings a taste of Liguria’s sun-drenched coast right to your plate. Really, no question.

INGREDIENTS

Linguine pasta 9.9 oz (280 g)

Datterino tomatoes 1 cup (200 g)

Garlic 1 clove

Extra virgin olive oil 2 tsp

Fine salt to taste

for the pesto: Basil 3 cups (60 g); Pecorino Romano PDO cheese 1.4 oz (40 g) - (to grate); Pine nuts 1 ½ tbsp (20 g); Garlic ½ clove; Extra virgin olive oil 4 ½ tbsp (60 g); Fine salt to taste

Preparation

How to prepare Pasta with pesto and cherry tomatoes

To prepare pasta with pesto and cherry tomatoes, first make the pesto: place half a clove of garlic 1 and the pine nuts 2 in the food processor, then blend everything for a few seconds 3.

Add the basil 4, the oil 5, and a pinch of salt 6.

Also incorporate the grated pecorino cheese 7 and blend again until you obtain a cream 8. The pesto is ready, set it aside. Now move on to the cherry tomatoes: wash them and cut them in half 9.

Place a pot filled with water on the stove, salted to taste, which will be used for cooking the pasta. Meanwhile, in a pan pour 2 teaspoons of oil and one clove of garlic 10. Let it flavor, then add the cherry tomatoes and salt 11. Cook them for about 5 minutes, slightly crushing them. Meanwhile, as soon as the water reaches a boil, add the linguine 12.

While the pasta is cooking, remove the garlic clove from the cherry tomatoes 13. Transfer the pesto to a bowl, incorporate a ladle of pasta cooking water 14, and mix well 15.

Drain the pasta al dente and transfer it to the bowl with the pesto. Mix well 16 and also add the sautéed cherry tomatoes 17. Mix once more and serve your pasta with pesto and cherry tomatoes 18!

Storage

Pasta with pesto and cherry tomatoes can be stored in the refrigerator for 1-2 days at most.

Tip

If you love spicy flavors, sauté the cherry tomatoes with garlic and a small chili pepper!

You can substitute basil with arugula for an original pesto.

You can also serve this pasta cold, choose a short pasta shape, and add some small mozzarella balls!

For the translation of some texts, artificial intelligence tools may have been used.