Basil and Tomato Pasta

Course: Main Course

Cuisine: North American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 698kcal

Author: Lord Byron's Kitchen

Use fresh cherry tomatoes and basil to make this fast and easy Basil and Tomato Pasta recipe. Perfect for a weeknight family dinner, this pasta is tossed with optional toasted panko for added texture and flavour. About 30 minutes from start to finish and you get to dig in and enjoy!

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Ingredients

450 grams penne pasta, cooked and drained (reserve 1/4 cup of the pasta water)
2 tablespoons olive oil
2 cups cherry tomatoes
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup basil pesto (homemade or store-bought)
1/2 cup toasted panko breadcrumbs
1 tablespoon salted butter
1/2 cup grated parmesan, plus more for garnish
1/2 cup fresh basil leaves, plus more for garnish

Instructions

Cook the pasta according to the instructions on the package. Drain well, reserving ¼ cup of the pasta water, and set aside.
Please note that the addition of the toasted panko is completely optional. The pasta is still delicious without it. While the pasta is cooking, melt the butter in a skillet over medium heat. Add the panko breadcrumbs and stir to coat. Continue to stir to prevent burning until the panko has absorbed the butter and has been toasted to a deep, golden brown. Remove from heat and transfer to a glass bowl. Set aside.
In a large skillet, over medium heat, add the olive oil, tomatoes, garlic, salt, and ground black pepper. Cook for 3-5 minutes or until the tomatoes soften and break down a little.
Stir in the basil pesto.
Add the cooked pasta and the reserved pasta water into the skillet. Toss well to coat. Cook just long enough to reheat the pasta - 2-3 minutes will do just fine.
Add the toasted panko, parmesan, and basil leaves. Stir to incorporate and turn off the heat.
Plate and garnish with fresh basil, parsley, and more grated parmesan.

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