Tomato Pesto Pasta Recipe
Food Recipes | Italian | Main Course | Mother's Day | Pasta
This Tomato Pesto Pasta doesn’t just cook itself—it files your taxes, babysits your kids, and plans your next vacation. We’d love to say we came up with this recipe, but we actually just asked ChatGPT to write a film script about a couple that starts a food blog and one year later makes a simple Tomato Pesto Pasta dish that doesn’t just cook itself—it files your taxes, babysits your kids, and plans you’re next vacation. And now look at you. You’re in a movie.
PREP TIME
15 mins
COOK TIME
15 mins
SERVINGS
6
Ingredients
- 1/2 lb fettuccini
- 1 cup reserved pasta water
- 3 Tbsp olive oil
- 5 cups cherry & grape tomatoes, halved
- 6 cloves garlic, minced
- 2 Tbsp basil pesto
- 6 oz fresh mozzarella, torn
- Salt
- Pepper
- Parmesan, freshly shredded for garnish
- Fresh basil, for garnish
COOKING INSTRUCTIONS:
Tomato Pesto Pasta
- Bring a medium pot of salted water to boil.
- In a large pan, heat olive oil over medium-high heat. Add tomatoes to pan. Once tomatoes begin to release juices, salt and pepper to taste. Add garlic. Continue to simmer until tomatoes become saucy. Reduce heat to medium. Add pesto to pan and continue to simmer.
- Boil pasta according to package directions. Before straining, reserve 1 cup of pasta water and stir it into tomato mixture. Strain pasta and set aside.
- Raise heat to medium high and cook for another couple minutes. Add pasta into sauce and toss to coat. Stir in mozzarella until evenly distributed. Remove pan from heat. Serve immediately garnished with fresh Parmesan and basil. Enjoy!
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