Description
A vibrant and flavorful Yellow Tomato Pasta with Pesto recipe combining perfectly cooked pasta with sautéed yellow tomatoes, garlic, and a fresh pesto sauce. This Italian-inspired dish is quick to prepare, vegetarian-friendly, and ideal for a light yet satisfying summer dinner.
Ingredients
Scale
Dry Ingredients
- 12 ounces pasta (such as spaghetti, linguine, or penne)
Sauce Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pint yellow cherry tomatoes, halved (or 2 large yellow tomatoes, diced)
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh basil leaves, for garnish
Instructions
- Cook Pasta: Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Set the pasta aside.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Cook Tomatoes: Add the halved yellow tomatoes to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Season: Season the tomato mixture with salt, pepper, and red pepper flakes if using, adjusting to taste.
- Combine Pasta and Sauce: Reduce heat to low. Add the cooked pasta, pesto, and a splash of the reserved pasta water to the skillet. Toss everything together gently to evenly coat the pasta with the sauce.
- Finish and Garnish: Sprinkle grated Parmesan cheese over the pasta and garnish with fresh basil leaves. Serve warm for the best flavor experience.
Notes
- Substitute yellow tomatoes with red or heirloom tomatoes if yellow tomatoes are unavailable.
- Add grilled chicken, shrimp, or chickpeas to the pasta for extra protein.
- For a dairy-free version, use vegan pesto and omit the Parmesan cheese or substitute it with nutritional yeast.
