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Pesto and Cherry Tomato One-Pot Pasta

This vibrant, flavor-packed pasta is pure weeknight magic! The cherry tomatoes burst into a beautiful sauce while everything cooks together, and the fresh basil pesto at the end takes it over the top. It's like a little taste of summer, even on the busiest Tuesday evening.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz penne or rigatoni pasta
  • 2 cups cherry tomatoes halved
  • 4 cups vegetable or chicken broth
  • 1/2 cup basil pesto store-bought or homemade
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Method
 

  1. Heat olive oil in a large, deep skillet or pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  2. Add the pasta, cherry tomatoes, and broth to the pot. Stir everything together and bring to a boil.
  3. Reduce heat to medium and cook, stirring occasionally, for 12-15 minutes until pasta is al dente and most of the liquid has been absorbed.
  4. Remove from heat and stir in the pesto and Parmesan cheese until everything is well combined and creamy.
  5. Season with salt and pepper to taste. Garnish with fresh basil leaves and extra Parmesan if desired. Serve immediately!