Tomato Basil Pesto Pasta

1Prepare the Ingredients 1. Cook the spaghetti pasta (8 oz) according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside. 2. Wash and dry the fresh basil leaves (2 cups) and cherry tomatoes (1 cup). 3. Grate the Parmesan cheese (½ cup) and peel the garlic (2 cloves) cloves.

2Make the Tomato Basil Pesto 1. In a food processor, combine the basil leaves (2 cups), pine nuts (½ cup), Parmesan cheese (½ cup), garlic (2 cloves) cloves, and cherry tomatoes (1 cup). Pulse until coarsely chopped. 2. While the food processor is running, slowly add the olive oil (1 tablespoon) until the pesto mixture is smooth and well combined. 3. Season with salt (1 teaspoon) and pepper to taste.

3Mix Pasta with Pesto 1. In a large skillet, heat olive oil (⅓ cup) over medium heat. 2. Add the cooked pasta to the skillet and toss to coat in the olive oil (1 tablespoon). 3. Stir in the tomato basil pesto sauce and continue to toss until the pasta is well coated and heated through, about 2-3 minutes.

4Serve and Garnish 1. Transfer the tomato basil pesto pasta to serving plates. 2. Garnish with fresh basil leaves (2 cups), grated Parmesan cheese (½ cup), and a sprinkle of red pepper flakes for a touch of heat, if desired. 3. Serve immediately and enjoy!