Ingredients:

  • oz Dried Linguine or Fettuccine
  • to 1.5 cups Reserved Pasta Water
  • Tbsp Olive Oil
  • pint Cherry or Grape Tomatoes, halved
  • cloves Garlic, finely minced
  • /4 cup Basil Pesto (store-bought or homemade)
  • /2 cup Heavy Cream (or Half-and-Half)
  • /2 cup Parmesan Cheese, freshly grated (plus extra for serving)
  • Salt and freshly ground Black Pepper, to taste
  • Small handful Fresh Basil Leaves, for garnish

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
  2. While the pasta cooks, heat olive oil in a large, high-sided skillet over medium heat. Add the halved tomatoes and minced garlic. Sauté until the tomatoes begin to soften and 'burst' slightly (about 5-7 minutes). Season lightly with salt and pepper.
  3. Just before draining the pasta, scoop out at least 1.5 cups of the starchy cooking water and set aside. Drain the pasta immediately.
  4. Lower the heat on the skillet (to low). Add the heavy cream and basil pesto to the tomatoes. Stir until thoroughly combined and warmed through—do not let it boil aggressively.
  5. Add the drained pasta directly into the skillet. Toss well. Slowly stream in about 1 cup of the reserved pasta water, stirring constantly until a glossy sauce forms.
  6. Remove the pan from the heat. Stir in the grated Parmesan cheese until melted and the sauce is perfectly creamy. Add more pasta water if the sauce seems too thick.
  7. Taste and adjust seasoning (salt/pepper) as necessary. Divide among bowls, top generously with extra Parmesan, and garnish with fresh basil chiffonade.