Recipe: Pasta Pesto e Pomodorini

This Pasta with Pesto and Cherry Tomatoes (Pasta Pesto e Pomodorini) is a quick, flavorful dish made with orecchiette pasta, sweet cherry tomatoes, and classic Genovese pesto. Finished with a drizzle of extra virgin olive oil and optional Parmesan, it’s the perfect weeknight meal when you want something simple, fresh, and authentically Italian.

Ingredients (for 2 servings)

• 180 g pasta Casa Milo Orecchiette
• 200 g cherry tomatoes, halved
• 3 tablespoons San Cassiano Pesto Genoese
• Frediani Extra Virgin Olive Oil „il classico“ as needed
• Salt and pepper, to taste
• Grated Parmesan cheese (optional)

Instructions

1. Cook the pasta in salted boiling water according to package instructions.
2. Meanwhile, heat a drizzle of olive oil in a pan and add the cherry tomatoes. Cook for 3–4 minutes until they soften slightly.
3. Drain the pasta al dente and add it to the pan with the tomatoes.
4. Remove from heat and stir in the pesto, adding a little pasta cooking water if needed to make it creamy.
5. Season with salt and pepper, and serve immediately with grated Parmesan if you like.

Buon appetito!