Pesto Pasta with Cherry Tomatoes

Ingredients

• 200 g dry pasta (e.g., penne or fusilli)
• 4 tablespoons store‑bought pesto sauce
• 1 cup cherry tomatoes
• 1 tablespoon extra‑virgin olive oil
• 2 tablespoons freshly grated Parmesan cheese(optional)
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Boil a pot of salted water, add the pasta and cook according to package directions (about 8‑10 minutes) until al dente; drain, reserving ¼ cup of cooking water.

2. 2

   While the pasta cooks, halve the cherry tomatoes and toss them with olive oil, a pinch of salt, and black pepper in a bowl.

3. 3

   In a large skillet over low heat, combine the drained pasta, pesto sauce, and reserved cooking water; stir until the pasta is evenly coated and the sauce is warmed through (about 2 minutes).

4. 4

   Add the seasoned cherry tomatoes, gently mix, and serve immediately topped with optional Parmesan cheese.