Easy Spaghetti Pesto with Garden Tomatoes

The easiest spaghetti pesto with fresh garden tomatoes! You’ll love this super simple dinner that only requires 4 ingredients and minimal effort.

Hand holding a fork in a ceramic bowl with spaghetti and cherry tomatoes.

Wanna make a really tasty pasta dish that requires only 4 ingredients and a few minutes to whip together? Okay okay. I gotchu.

You’ll love the flavors of this simple spaghetti tossed with pesto, parmesan cheese, and bursting garden tomatoes (because we all have an abundance of those right now!).

For this recipe, I left the tomatoes raw – I usually roast them. But I found I loved the texture and flavor of them just as they are! Especially when paired with the warm, cheesy, garlic-y pesto noodles. Yessss.

Let’s get cookin’!

The 4 Ingredients You Need

Yes, you heard correctly. Just FOUR ingredients needed for this meal! All you’ll need for this is basil pesto, cherry tomatoes, parmesan cheese, and noodles!

Ingredients for spaghetti pesto arranged on a white counter.

Pesto: you can either make your own pesto or keep it simple and purchase it at the store! See notes in recipe card for my walnut basil pesto recipe.

Tomatoes: I used an assortment of cherry tomatoes for this recipe, but you can also use larger tomatoes and cut them into smaller pieces as well.

Pasta: I made this with spaghetti noodles, but you can also switch things up and make it with penne, rotini, or bowtie pasta too.

How to Make Pesto Spaghetti

  • Cook pasta as box instructs. Add spaghetti, a little pasta water, pesto, and parmesan cheese to a bowl.
  • Toss ingredients together. Then serve with tomatoes and extra cheese if needed.

Extra Recipe Tips

Cooking pasta: make sure to not over cook pasta, if it’s too soft it can fall apart and be an unpleasant texture.

Use pasta water: when cooking pasta it’s important to always make use of the water that it cooks in. A few tablespoons of it in this recipe will help the noodles from drying out.

Salt pasta water: it’s always good to generously salt your pasta water, in fact it’s actually hard to over salt it. It’ll give your pasta a wonderful flavor as well as the little bit of pasta water you use in the recipe!

What can I do with leftovers?

Store leftovers in fridge sealed in a glass container for 3-5 days. Reheat (with tomatoes) in a cast iron skillet pan with a little bit of oil. Refresh with pesto if needed.

What can I serve with this spaghetti?

You can serve this spaghetti with grilled or roasted chicken for protein, or keep it vegetarian with a side of sweet potatoes and salad.

A ceramic bowl with spaghetti and cherry tomatoes in it on a white counter with a blue napkin next to it.

I hope you enjoy this simple and delicious recipe! You’ll find in this dish that you can develop quite a bit of flavor with little ingredients and time. I know you’ll love it!

More Pasta Recipes to Try

If you tried this Easy Spaghetti Pesto with Garden Tomatoes recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

A ceramic bowl with spaghetti and cherry tomatoes in it on a white counter with a blue napkin next to it.

Easy Spaghetti Pesto with Garden Tomatoes

The easiest spaghetti pesto with fresh garden tomatoes! You'll love this super simple dinner that only requires 4 ingredients and minimal effort.

Servings 4
Prep Time: 5 mins
Cook Time: 10 mins

Course: Main Course
Cuisine: American, Italian
Tags: easy spaghetti noodle dish, spaghetti and tomatoes, spaghetti pesto
Freezer Friendly: No
Calories: 466 kcal
Author: Bethany Kramer

Ingredients

  • 1 lb dried spaghetti
  • 1-3 Tablespoons basil pesto (see notes for homemade recipe)
  • 3 Tablespoons parmesan cheese
  • 2 cups cherry tomatoes, halved

Instructions

  1. Boil spaghetti water with generous pinch of salt. Break spaghetti noodles in half, carefully drop in water, and cook as instructed on box.

  2. Add spaghetti to a bowl with several tablespoons of pasta water. Add desired amount of pesto with parmesan cheese and toss. Serve with cherry tomatoes and fresh basil if desired.

Notes

What to do with leftovers: store leftovers in fridge sealed in a glass container for 3-5 days. Reheat (with tomatoes) in a cast iron skillet pan with a little bit of oil. Refresh with pesto if needed.

Nutrition Facts
Easy Spaghetti Pesto with Garden Tomatoes
Amount Per Serving
Calories 466 Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Cholesterol 2.7mg1%
Sodium 111.9mg5%
Carbohydrates 87.9g29%
Sugar 5.1g6%
Protein 17.1g34%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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