Spaghetti with tomatoes and pesto
For this very simple recipe, just pasta, tomatoes, a few herbs and a little pesto, but a delicious taste you'll see.
7,837 3 3.3
Last modified on: October 15th 2023
Keywords for this recipe:
200 g cherry tomatoes
1 sprig 
1 
1 
1 
4 tablespoons 
400 g spaghetti
2 tablespoons 
Parmesan (Parmigiano Reggiano)
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 17 min. | 15 min. | 32 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Cut 200 g cherry tomatoes in half, sprinkle with a little fine salt and leave to stand.
Stage 2 - 3 min.
Wash and dry all the herbs, peel the garlic clove and halve it.
Stage 4 - 1 min.
Pour 4 tablespoons olive oil into a frying pan over high heat and, when hot, add the herbs and garlic.
Cook, stirring, for 1 minute.
Cook, stirring, for 1 minute.
Stage 5 - 1 min.
Add the shallot, salt and pepper, and continue to cook for a further minute, without browning.
Stage 6 - 5 min.
Add the tomatoes, stir, lower the heat a little and leave to cook.
Stage 7 - 8 min.
Meanwhile, cook and drain 400 g spaghetti, but keep a ladleful of the cooking water.
Note: I advise you to cook them for 2 minutes less than indicated on the packet, as they will return to the heat afterwards.
Note: I advise you to cook them for 2 minutes less than indicated on the packet, as they will return to the heat afterwards.
Stage 8 - 1 min.
Once the tomatoes are cooked and slightly stewed, remove and discard the garlic clove and herbs.
Stage 9 - 1 min.
Add the spaghetti...
Stage 10 - 1 min.
... and mix well.
Stage 11 - 1 min.
Add 2 tablespoons Pesto and mix again.
Stage 12 - 1 min.
To finish, add the ladleful of cooking water set aside in step 7, and mix one last time to obtain a delicious, creamy liaison.
Stage 13
Serve immediately, with a sprinkling of grated Parmesan.
Remarks
If you don't have cherry tomatoes, dice 2.
Use whatever herbs you have on hand, but if possible, at least thyme and bay leaf.
Use whatever herbs you have on hand, but if possible, at least thyme and bay leaf.
Keeping
Enjoy immediately.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,914 Kcal or 8,014 Kj | 56 gr | 286 gr | 74 gr |
| 96 % | 22 % | 27 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 264 Kcal or 1,105 Kj | 8 gr | 39 gr | 10 gr |
| 13 % | 3 % | 4 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 478 Kcal or 2,001 Kj | 14 gr | 72 gr | 18 gr |
| 24 % | 5 % | 7 % | 3 % |
How much will it cost?
- For 4 people : 3.30 €
- Per person : 0.83 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Spaghetti: You can check-out other recipes which use it, like for example: Spaghetti with mussels and basil, Spaghetti with smoked salmon, Spaghetti Carbonara, Creamy spaghetti with cockles and parsley, ... All |
 | Cherry tomatoes: You can check-out other recipes which use it, like for example: Pasta with cherry tomatoes, olives and feta cheese, Cherry tomato and green bean salad, Cherry tomato and two cabbage salad, Green beans with tomato cream sauce, Panzanella, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Purple Pesto, Cretan-style salmon , Hummus, Cubed salad, Rabbit civet, ... All |
 | Pesto: You can get more informations, or check-out other recipes which use it, for example: Roasted leeks with pesto, Pasta with pesto and preserved tomatoes, Loaf for "les filles'", Thin cherry tomato and pesto tart, Fried egg in bread, ... All |
Other recipes you may also like
Tartiflette
A personal version of a classic recipe from Savoy.585K 14.6 1 hour 27 min. September 16th 2019
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.7M 304.0 7 days 15 min. April 3rd 2020
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...435K4.4 7 min. February 15th 2016
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.301K 14.5 1 hour 35 min. October 13th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-12)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.