Pasta with Cherry Tomato Pesto

I can suggest a delicious recipe for pasta with cherry tomato pesto, which is a light and flavorful variant of the classic Genovese pesto.

Ingredients

• 300 g of pasta (such as spaghetti, penne, or your preferred shape)
• 500 g of ripe and sweet cherry tomatoes
• 1 clove of garlic
• A bunch of fresh basil
• 30 g of pine nuts
• 50 g of grated Parmesan cheese (or pecorino for a stronger flavor)
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste (optional)

Preparation

1. Start by washing the cherry tomatoes and cutting them in half. Then put them in a pan (preferably non-stick) with a drizzle of oil and the whole clove of garlic. Cook over medium heat until the tomatoes start to break down, about 10-15 minutes.

2. In the meantime, lightly toast the pine nuts in a small pan until they become golden. Be careful not to burn them.

3. Once the tomatoes are ready, remove the garlic clove and transfer the tomatoes to a container (or into the immersion blender cup). Add the toasted pine nuts, basil leaves, Parmesan, a pinch of salt, and a drizzle of extra virgin olive oil. Blend everything until smooth and creamy. Adjust the seasoning with salt and oil if necessary and, if you like, a grind of black pepper.

4. Bring a pot of water to a boil, when boiling add salt and cook the pasta according to the instructions on the package.

5. Drain the pasta al dente and toss it with the previously prepared cherry tomato pesto. If the pesto is too thick, you can add a little pasta cooking water to make it creamier.

6. Plate the pasta, sprinkle with some grated Parmesan or pecorino shavings, and garnish with a few leaves of fresh basil.

Curiosity

Cherry tomato pesto is a fresh and summery variation on traditional Genoese pesto. The natural sweetness of cherry tomatoes pairs perfectly with the slightly spicy flavor of garlic and the aroma of basil. This recipe is perfect for a light lunch or dinner on the terrace on warm days.

Enjoy your meal!