Pesto Penne with Burst Cherry Tomatoes, a simple plant-based penne pasta recipe with burst cherry tomatoes, crispy garlic, and pesto sauce. Great served warm or cold!
Pesto penne pasta, say that 5 times fast
If you’ve been around these parts for awhile, you’ll know that I’m a pasta fanatic. I can eat pasta every single day, if left to my own devices – it’s a good thing I married a man from Italy!
While I will eat pasta any way I can get it, this pesto penne with burst cherry tomatoes is really special. The bright (and slightly sour) taste of cooked tomatoes, the fresh and bold taste of basil leaves, and the firm texture of al dente pasta all adds up to a flavorful, crave-able pasta dish.
I hope you bookmark this pasta recipe and save it for a tasty lunch, a simple side, or the main event for a summer harvest dinner.
Watch How to Make this Pesto Penne Pasta
Watch this quick 40-second video to get an overview of how to make it, then keep scrolling to see more details about ingredients and prep steps.
Ingredient Notes
- Penne pasta: regular, whole wheat, gluten free, or even a protein-packed chickpea or bean pasta
- Cherry tomatoes: cooked until bursting for a boost of flavor
- Garlic: sliced thin and cooked until crispy
- Pesto sauce: any pesto sauce works well with this recipe (try our Carrot Top Pesto Sauce or Pumpkin Seed Pesto Sauce)
- Olive oil: a touch of oil to cook the vegetables
- Salt: to salt the water for flavorful pasta
- Recommended tools: pot, pan, knife, cutting board
Step-by-step photos
1
Cook penne pasta
First cook the penne pasta by adding it to salted boiling water, then cooking 7-8 minutes, or until al dente.
Boost the nutrition in your pasta
Try whole wheat pasta for more fiber, gluten free pasta if avoiding gluten, or a chickpea or bean-based pasta for a boost of plant-based protein.
2
Cook tomatoes + garlic
Add a little oil to a large pan, then cook the cherry tomatoes covered until they burst and release their juices. Then add the garlic and cook until aromatic.
3
Toss pasta ingredients
When pasta is done, add the drained pasta to the pan and top with pesto sauce. Stir to mix ingredients, then serve!
Ideas for serving
- As a main course. Great as it’s own main course, this recipe is perfect for a plant-based pasta dinner.
- As a cold pasta salad. Store it in the fridge as serve cold as a pasta salad.
- As a simple side dish. Make it on the side with a protein and a vegetable.
- Mix in greens for extra veggies. Add a handful of spinach or arugula to make this into a salad.
More Pesto Pasta Recipes
If you’re craving more pesto recipes, I’ve got you covered:
Pesto Penne with Burst Cherry Tomatoes
Ingredients
- 8 ounces penne pasta, about 2 cups
- 2 tablespoons salt, for pasta water
- 2 teaspoons olive oil
- 2 cups cherry tomatoes
- 2 cloves garlic, sliced
- 8 fluid ounces pesto sauce, about 1 cup
Instructions
- Cook penne pasta: Cook 8 ounces penne pasta according to package instructions. Typically this means bringing a pot of water to a boil and adding 2 tablespoons salt to salt the water. Add pasta, then cook until al dente, about 7-8 minutes. Drain and set aside.
- Cook cherry tomatoes and garlic: Meanwhile, heat 2 teaspoons olive oil in a pan over medium heat and add 2 cups cherry tomatoes, cooking until they begin to brown and release their liquids, about 5 minutes. Add 2 cloves garlic and cook until it begins to brown and become aromatic, about 1-2 minutes. Remove pan from heat to avoid overcooking the garlic.
- Combine pasta ingredients: When pasta is done, add the drained pasta to the pan and top with 8 fluid ounces pesto sauce. Stir to mix ingredients, then serve.
Recipe Notes
Nutrition Information
UPDATE: This recipe was originally published in April 2023, and was updated for clarity in March 2025.
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