Easy Spaghetti Pesto with Garden Tomatoes

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.

Course Main Course

Cuisine American, Italian

Keyword easy spaghetti noodle dish, spaghetti and tomatoes, spaghetti pesto

Freezer Friendly No

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 466kcal

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

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