Tomato and Basil Pesto Pasta: Quick for Busy Weeknights
A simple yet delicious dish that's ready in minutes and bursting with flavor.
Ingredients
- 12 oz. pasta
- 4-6 tbsp. olive oil extra virgin, organic
- 2 pint cherry tomatoes organic
- ½ cup basil pesto sauce
- ¾ cup yellow onion finely chopped
- 4 leaves basil leaves (garnish) optional
Instructions
- Cook pasta according to the package directions.
- While pasta is cooking, chop the onions and cut the cherry tomatoes in halves.
- Add olive oil to a medium-large pan, and heat for 2 min. in medium heat.
- Add onions to the pan and sauté until transparent.
- Add tomatoes and cook for 2 min. or until tender.
- When pasta is cooked, save some of the pasta water when draining. This water will be used for diluting the pesto sauce.
- Add basil pesto sauce to the pan. Mix well, add some of the pasta water just enough to dilute the pesto and to make it saucy.
- Heat through for about a minute while mixing the pasta. Add more pesto sauce if desired. Add more pasta water if mixture is too thick.
- Serve the tomato and pesto pasta on bowls, garnish with basil leaves, and enjoy!
- Pair it with a salad and/or garlic bread if desired.
Tried this recipe?Let us know how it was!