Simple Tomato Pesto Pasta
A simple pasta recipe that can be eaten warm or cold and it's perfect for lunch boxes.
Ingredients
- 8 oz. penne pasta or any pasta
- 3 cups cherry tomatoes or multi colored graped tomatoes
- ¼ cup olive oil
- 4 cloves garlic minced
- ¾ tsp. salt or more to taste
- ¾ tsp. black pepper
- ¼ cup pesto sauce fresh kind not jars
- ½ cup pasta water preserved from cooking pasta
- 1 tsp. pepper flakes optional
- 1/4 cup basil packed, freshly chopped
- shaved parmesan cheese for garnishing
Instructions
- Prepare the pasta according to package directions. Save ½ cup of the pasta water.
- Wash and dry the tomatoes, I used the multi colored grape tomatoes. In a deep skillet over medium heat, heat the olive oil and sauté the minced garlic for 20-30 seconds. Add in the tomatoes and give them a toss then cover and let them cook on medium heat, stirring occasionally until the tomatoes are tender and blistered.
- Slightly mash the tomatoes to release some juices. Leave a few pieces of tomatoes that are not mashed all the way through to create different textures in the pasta.
- Add in the black pepper, chili flakes (optional), pasta water, salt and pesto sauce. Sauté the ingredients together on low heat for 2 minutes, then add in the cooked pasta and fresh basil. Cook together for about 5 minutes on medium low heat so the pasta absorbs all the sauce. Taste for salt and pepper.
- Remove from heat and garnish with some fresh basil and shaved parmesan cheese to finish off the toppings.
Notes
- When filling your pot to cook the pasta, use enough water that once the noodles begin to cook and expand, there will still be plenty of room for the pasta to move freely.
- Prevent your pasta from sticking together by stirring it immediately after you drop it in.
- Drain your pasta enough to remove most of the water, however, don’t let drained pasta sit and dry off, as the pasta will become too firm.
- Don’t put oil in your pasta water! You’ll just end up with greasy pasta.
- This dish can be stored in an airtight container in the refrigerator for 3 – 5 days, making for a great lunch box recipe.
- If you don’t have fresh basil, you can substitute it with dried. For every 1 tablespoon of fresh herbs, you can swap for 1 teaspoon of dried.
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 50g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 535mg | Potassium: 444mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1693IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 2mg
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