Ingredients:

  • 1 lb (450g) Penne, Fusilli, or Gemelli pasta
  • 1 tbsp (15g) Salt
  • 2 cups (300g) Cherry tomatoes, halved
  • 2 tbsp (30ml) Extra virgin olive oil
  • 3 cloves Garlic, thinly sliced
  • 1/4 tsp (1.5g) Red pepper flakes
  • 1 cup (240ml) Pesto sauce
  • 1/2 cup (120ml) Reserved pasta water
  • 1/4 cup (30g) Grated Parmesan cheese
  • 1/4 cup (15g) Fresh basil leaves, torn

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add halved cherry tomatoes and cook for 3-5 minutes until the skins shrivel and they burst.
  3. Stir in sliced garlic and red pepper flakes; sauté for 60 seconds until fragrant.
  4. Reduce skillet heat to low. Add the drained pasta, pesto, and 1/4 cup of reserved pasta water. Toss vigorously until a glossy, velvety coating forms.
  5. Remove from heat and stir in grated Parmesan and fresh basil leaves. Add more pasta water if needed for consistency.