kiwi
Pesto Pasta with Cherry Tomatoes and Mozzarella
A 30-minute Italian dinner for 4 — 775 calories per serving.
per serving, estimated
Al dente pasta tossed in jarred pesto with burst cherry tomatoes, finished with fresh mozzarella and a bright caprese-style salad on the side.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Pesto Pasta with Cherry Tomatoes and Mozzarella
- 12 ounces dried rigatoni or fusilli
- 7 ounces jarred pesto (one standard jar)
- 10 ounces cherry tomatoes (halved)
- 8 ounces fresh mozzarella (torn into bite-sized pieces)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic (thinly sliced)
- 1 tablespoon Kosher salt (for pasta water)
- ½ teaspoon Black pepper (freshly ground)
- ½ cup reserved pasta cooking water
- 1 ounce parmesan cheese (finely grated, for serving)
- ¼ cup fresh basil (leaves) (loosely packed, for garnish) — optional
Caprese-ish Saladside
- 8 ounces cherry tomatoes (halved)
- 4 ounces fresh mozzarella (torn into pieces)
- ⅓ cup fresh basil (leaves) (loosely packed, torn)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze
- ½ teaspoon flaky sea salt
- ¼ teaspoon Black pepper (freshly ground)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Pesto Pasta with Cherry Tomatoes and Mozzarella
- Bring a large pot of water to a boil over high heat, then stir in 1 tablespoon kosher salt. 8 min
- Cook 12 ounces rigatoni or fusilli in the boiling salted water until al dente according to package directions, scooping out ½ cup pasta cooking water just before draining. 11 min
- While the pasta cooks, thinly slice 2 garlic cloves and halve 10 ounces of cherry tomatoes. 4 min
- Timing-sensitive step. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high, add the sliced garlic, and cook 1 minute until fragrant and just golden at the edges. 2 min
- Timing-sensitive step. Add the halved cherry tomatoes to the skillet and cook 3 minutes, stirring occasionally, until they begin to burst and release their juices. 3 min
- Timing-sensitive step. Add the drained pasta to the skillet, pour in the 7-ounce jar of pesto and ¼ cup of the reserved pasta water, and toss vigorously over medium heat for 2 minutes until the sauce coats every piece, adding more pasta water a splash at a time if needed. 2 min
- Remove the skillet from heat, tear 8 ounces fresh mozzarella into bite-sized pieces and fold them into the pasta, then season with ½ teaspoon freshly ground black pepper. 2 min
- Divide among four bowls, top with 1 ounce finely grated Parmesan, and scatter fresh basil leaves over each portion if using. 2 min
Caprese-ish Saladside
- Halve 8 ounces of cherry tomatoes and tear 4 ounces of fresh mozzarella into rough pieces. 4 min
- Arrange the cherry tomatoes and mozzarella on a serving platter, tuck ⅓ cup torn fresh basil leaves throughout, and drizzle with 2 tablespoons extra-virgin olive oil and 1 tablespoon balsamic glaze. 2 min
- Finish with ½ teaspoon flaky sea salt and ¼ teaspoon freshly ground black pepper, and serve alongside the pasta.
You might also like
Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.