Description
A vibrant and flavorful Yellow Tomato Pasta with Pesto that combines al dente pasta, sweet yellow cherry tomatoes sautéed with garlic, and a fragrant basil pesto sauce. This Italian-inspired vegetarian dish is quick to prepare, perfect for a light summer dinner, and can be easily adapted to suit gluten-free or dairy-free diets.
Ingredients
Scale
Main Ingredients
- 12 ounces pasta (such as spaghetti or fettuccine)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 cups yellow cherry or grape tomatoes, halved
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- Fresh basil leaves for garnish (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water to use later in the sauce.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
- Cook Tomatoes: Add the halved yellow tomatoes to the skillet along with salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally until the tomatoes soften and begin to burst, releasing their juices.
- Make Sauce: Stir in the basil pesto and the reserved pasta water. Mix well until a light, flavorful sauce forms that coats the tomatoes and garlic.
- Toss Pasta: Add the drained pasta directly into the skillet with the sauce. Toss thoroughly to ensure the pasta is evenly coated with the pesto-tomato mixture.
- Add Cheese & Serve: Sprinkle the grated Parmesan cheese over the pasta and stir to combine. Garnish with fresh basil leaves if desired and serve warm immediately.
Notes
- Use gluten-free pasta to make this dish gluten-free.
- Add grilled chicken or shrimp for additional protein.
- For a dairy-free version, substitute vegan pesto and omit the Parmesan cheese.
- Yellow tomatoes offer a milder, less acidic flavor compared to red tomatoes, making this dish subtly sweet and bright.
