Ingredients §

• 200 g pasta (short shapes work best — fusilli, penne, orecchiette)
• 3–4 tbsp pesto (from frozen — thaw briefly or stir straight into hot pasta)
• 1 punnet (270 g) cherry tomatoes
• 2 tbsp olive oil
• 1 clove garlic, smashed (optional)
• Cracked black pepper
• Parmesan or pecorino, to serve
• Fresh basil if you have it

Method §

1. Bring a large pot of well-salted water to the boil. Cook pasta to al dente (check the packet, usually 8–10 minutes).
2. While the pasta cooks, heat olive oil in a wide pan over medium-high heat. Add the garlic if using and let it sizzle for 30 seconds, then discard (or leave in for more punch).
3. Add the whole cherry tomatoes to the pan. Cook, swirling occasionally, for 5–7 minutes until the skins blister and split and they start to collapse into a rough sauce. Press a few with the back of a spoon to release their juices.
4. Reserve ½ cup of pasta water before draining.
5. Add the drained pasta to the pan with the tomatoes. Spoon in the pesto and a splash of pasta water. Toss vigorously to coat — the starchy water emulsifies the pesto into a silky sauce.
6. Plate, finish with cracked pepper, grated cheese, and basil.

Don't cook the pesto

Add pesto off the heat or at the very end. High heat dulls the basil and can split the oil. The residual warmth of the pasta is enough.

Variations

• Add a handful of torn turkey or leftover chicken in step 3 for protein.
• Stir through a spoon of cream cheese or ricotta at the end for a creamy version.
• Top with toasted pine nuts or pumpkin seeds for crunch.

Clears

Pesto (Angela’s, from freezer), cherry tomatoes. Optionally turkey, cream cheese.