Pesto Pasta With Blistered Cherry Tomatoes

How to Make Pesto Pasta With Blistered Cherry Tomatoes

Total time: 20 min · Yields 4 servings

1. 1

   Boil the Pasta

   Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until just al dente. Reserve 1/2 cup of pasta water before draining.

2. 2

   Blister the Tomatoes

   While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook undisturbed for 3 minutes until the skins begin to char and pop.

3. 3

   Sauté Aromatics

   Reduce heat to medium. Add the sliced garlic and red pepper flakes to the skillet with the tomatoes. Sauté for 1 minute until the garlic is fragrant and golden, being careful not to burn it.

4. 4

   Combine and Toss

   Add the cooked pasta directly to the skillet. Turn off the heat. Pour in the prepared pesto and half of the reserved pasta water.

5. 5

   Emulsify the Sauce

   Toss vigorously with tongs to coat the pasta. If the sauce looks too thick, add the remaining pasta water a tablespoon at a time until silky and glossy.