20-Minute Tomato Pesto Pasta
With a fresh pop of tomato and basil, this 20-minute tomato pesto pasta is one of our favorite pasta dishes, which is perfect since it’s so easy to whip up on a busy weeknight!
If there’s ever been a meal I want you to drop what you are doing and make, it’s this one. I’m not kidding. It’s incredible. Like, one of my favorite pasta dishes ever.
Maybe it’s because of the garden fresh tomatoes. Or the fresh basil (I’ve professed my love for that delicious herb over and over).
Maybe it’s because it literally only takes 15-20 minutes to get on the table. Or because it’s because pasta makes my soul sing.
All I know is, that’s a lot of maybes and a lot of reasons to make this fast and delicious pesto pasta dish.
This quick, homemade pesto is a little different than regular ol’ pesto thanks to the juicy, fresh tomatoes thrown in there…along with a few other things that make it pretty special.
Since pine nuts lately require a small private loan to afford, the toasted, slivered almonds in this recipe are a pleasant surprise and absolutely delicious (as in, I might make pesto with slivered almonds forevermore).
And because I believe fresh basil and Parmesan cheese can do no wrong together, they further amp up the deliciousness of the saucy pesto smothering the tender noodles.
This meal is seriously as simple as throwing the pesto ingredients together in the food processor while the noodles boil and then tossing it all together.
Except, don’t skip toasting the almonds. I know some of you will be tempted, but that easy 2-minute step is going to add some delicious flavor, so just do it, ok?
I really didn’t think something so fast and easy could reach this level of deliciousness, but I was wrong. As an FYI, the leftovers were crazy tasty straight out of the fridge for lunch the next day.
A super way to use up garden fresh tomatoes and basil, this meal is going to be on heavy rotation for the rest of forever (except for those months when fresh basil is scarce and I go into deep mourning).
What To Serve With This:
20-Minute Tomato Pesto Pasta
Ingredients
- ¼ cup slivered almonds
- 10 to 12 ounces cherry or grape tomatoes, about 2 to 3 cups
- ½ cup packed fresh basil leaves
- 1 medium garlic clove, chopped
- ½ teaspoon red wine vinegar
- Pinch of red pepper flakes
- ¾ teaspoon coarse kosher salt
- ⅓ cup extra-virgin olive oil
- 1 pound linguine or spaghetti noodles
- ½ cup freshly grated Parmesan cheese, plus more for serving (optional)
- Fresh basil for garnish, optional
Instructions
- In a large pot of salted boiling water, cook the noodles according to package directions.
- While the noodles are boiling, toast the almonds in a nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
- In a food processor, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt. Process for 1 minute. Scrape down the sides of the bowl and process again until the mixture is mostly smooth (there will be small bits of almonds but everything else should be pretty smooth). With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds. Set aside.
- Drain the noodles and return to the pot.
- Pour over the pesto sauce, add the Parmesan cheese, and toss to combine.
- Serve immediately with extra Parmesan and fresh basil, if desired.
Notes
Recommended Products
Recipe Source: adapted slightly from Jodi at 5BoysBaker, originally from The Best of America’s Test Kitchen 2011
118 Comments on “20-Minute Tomato Pesto Pasta”
Really delicious and goes together quickly. My family raved about it
Just tried this for the first time after seeing it in your “forgotten recipes” post. It was delicious and super easy!!
We have a lot of cherry tomatoes from our garden, so I’ve been searching for recipes to use them up. I don’t really like pasta, but I loved this, as did my husband and 15 month old. Thank you so much!
This is on regular rotation throughout the summer. Easy, fast, and so darn GOOD! Love your site and love your way, Mel.
I bought walnuts for my pesto, since pine nuts are crazy expensive. Could I use those instead of almonds? And do you not add any Parmesan to the food processor, before the olive oil? Like you do with basil pesto.
You could definitely try walnuts (no I don’t add Parmesan).
This is the perfect summer recipe. I love that I can whip up this sauce, boil some noodles and sauté some chicken, never turn the oven on and it’s done in 20 minutes. I had this recipe in my bookmarks all winter waiting for summer tomatoes and it’s been amaaaaazing. I’ve made it with big tomatoes and cherry tomatoes and I liked it with the cherry the best. I like to put a lot basil in it, which is perfect because I have a huge basil plant. Definitely do yourself a favor and get real block of Parmesan and grate it yourself, it makes all the difference. Thanks Mel!
Do you leave the skin on the tomatoes? Has anyone had luck in roasting the cherry tomatoes first? Hoping to have tonight!
Yes, I leave the skins on the tomatoes.
OH.. roasting will only bring out the flavors MORE. I would do that!!
My daughter is allergic to nuts, do you think I can substitute the almonds for sunflower seeds? I would love to make this recipe, it looks delish.
I think so – I haven’t tried it so I don’t know how it will affect the flavor.
Excellent and fast!
Can I use normal vinegar? Or is there some substitute for the red wine vinegar?
You could try subbing in apple cider vinegar
Totally awesome! The whole family loved this!
Made this last night and it was a hit with my whole family, even the two who aren’t big fans of tomatoes. I followed your recipe exactly and it was so easy for a weeknight, thanks for another winner!
Mel, I have a tomato allergy… what are your thoughts on subbing the tomatoes for roasted red peppers?
I definitely think it’s worth a try!
This recipe is so easy to make! This was my family’s second time eating this dish and we loved it the first time! When making the sauce the second time I found adding a little extra salt was good but, maybe that’s just me and what I like! When eating the dish a second time it was superb! we added a little to much tomatoes thinking it wouldn’t hurt so it was a little sweet. Overall, I think this dish is great!
This was delicious! It being February I only had tomatoes from the grocery store and the flavor was just meh, not like summer sweet garden tomatoes! I was worried it wouldn’t turn out so I roasted the tomatoes at 400 degrees for 45 minutes, hoping to add a little more flavor. And I did have some pine nuts so I used those, other than that I followed Mel’s recipe. It was so so good! Like lick the bowl good!
Hi Mel! Just curious if I could substitute the slivered almonds for whole almonds and how it might affect the recipe? I would still roast them. I just find whole almonds to be more affordable, but if it’s worth it, I’ll use them!
Hey Beth, I think the reason the recipe calls for slivered almonds is because they blend up more smoothly than whole almonds.
I love how the pest and tomato together makes it creamy and truly delicious.
So fast, so easy, SO DELICIOUS! Substituted pine nuts for almonds… Oh my. Thanks for a delicious way to use up my garden tomatoes. And no cooking the sauce! Yay!
I’m planning on serving this at my daughters birthday party this weekend. She requested pizza so I’m also having salad and was planning on this pasta to appeal to the adults as well. We have 20 kids and 30 adults (my guess it most kids will stick with just pizza and adults will just have small servings ) should I double the recipe ? Also can I make the sauce the night before so I’m not messing with dishes in the morning . Thanks !
Yes, you can definitely make the sauce the night before. That’s quite a crowd! I think doubling it would be fine (I’d serve it over a tube-shaped pasta or something like farfalle or rotini vs spaghetti) for small portions…but if all the kids are planning on having some as well as the adults, you might consider tripling.
Can this sauce be made ahead of time? How long does it keep?
Probably a couple of days in the fridge…
So yum! Made it and i was so surprised at how easy it was to make!! Everyone loved it!
This week I decided to let the kids choose one of any 30 minute meals you have on your blog, mostly so I could stretch myself and so I didn’t have to choose another meal. My dear 3 year old choose this one and we bought the ingredients and made it… Mostly together, she had a short attention span. After making the press and smelling it her first comment was, “umm… I don’t want dinner anymore…” Ha, but I love it and she liked the taste I think… Wish I could post a picture but trust me, she is a cutie and a good helper!
Haha, that is so cute!
This was beyond amazing! I paired it with you Chicken Parm (although it could have stood alone) and we loved it! I have some Pesto Pasta leftover – I was looking at using it in your Spaghetti Pie. Do you think that would work? Thank you for all you do to make my family dinnertime a success!
I definitely think that’s worth a try!
I can’t wait to make this!!
I’ve made this recipe probably 20 times over the last two years and it’s a hit every. single. time. It’s my go to quick meal all summer long, and I pout for a day or two when winter comes (Idaho ) and I can’t grab tomatoes and basil from my garden. Probably one of my favorite finds from your site, which is saying A LOT.
I have made this multiple times and loved it! I had a lot of tomatoes from my garden and made batches to freeze. I used one from the freezer tonight and while the consistency was fine, it had a weird bitter taste. Has anyone had this?
I made this tonight, and it was a hit! My husband doesn’t like fresh tomatoes, but he had seconds, and the kids and I loved it too. Thank you for another amazing recipe!
I am in love with this pasta sauce. It is so delicious. I love it hot or cold. I love it here or there or anywhere. What a perfect use of fresh tomatoes (I’ve only made it with regular tomatoes, not the cherry kind) and fresh basil. This time of year, it is heavenly! I’ve taken it to my Moms when I had to feed a small army — and everyone raved about it. It is a cinch to whip up in the blender. Not sure how it could possibly be any easier to make fresh, homemade pasta sauce with that kind of stellar flavor. I know that I’m raving, but this one is worth raving about. 10 stars! Oh wait, there’s only 5. So 5 it is! Super good!
Haha, you’re Dr. Seuss-ish first line cracked me up, Joan. 🙂