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a white bowl with pesto penne pasta and cherry tomatoes on a white table with a gold fork

Pesto Penne with Burst Cherry Tomatoes

Kristina Todini, RDN
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!
5 stars (4 ratings)
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dishes
Cuisine Italian-Inspired, Vegan
Servings 4 servings
Calories 358 kcal

Equipment

  • 1 pot
  • 1 pan

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.

Video

Notes

Prep ahead: Make this recipe up to 4-5 days ahead and store to eat throughout the week.
Leftovers and storage: Store leftover penne pasta in an airtight container in the refrigerator for up to 4-5 days. Store in the freezer in a freezer-friendly bag or container up to one month. To thaw, remove to refrigerator 24 hours before serving. Reheat in a pan over medium heat for 5 minutes or in the microwave for 1 minute.
Nutrition notes: Nutrition information is an estimate and does not include additional salt for the water, as the amount of actual sodium absorbed is much less than the amount used in the water. This recipe is vegan and can be made gluten free by using a gluten free pasta (we like chickpea pasta).

Nutrition

Serving: 1servingCalories: 358kcalCarbohydrates: 48gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 288mgPotassium: 295mgFiber: 3gSugar: 4gVitamin A: 961IUVitamin C: 17mgCalcium: 70mgIron: 1mg
Keyword pesto penne with cherry tomatoes
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