10-Minute Pesto Pasta with Burst Cherry Tomatoes

1.Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes).

2.While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and a pinch of salt.

3.Sauté the tomatoes for 3 to 4 minutes, stirring occasionally, until they begin to soften and slightly burst, releasing their juices.

4.Just before draining the pasta, reserve about 1/2 cup of the starchy cooking water. Drain the pasta thoroughly.

5.Reduce the heat under the skillet to low. Add the drained pasta, pesto, reserved pasta water (start with 2 tablespoons), salt, and pepper to the tomatoes.

6.Toss everything together quickly until the pasta is evenly coated and the sauce emulsifies into a glossy coating. Add another splash of pasta water if the sauce seems too thick.

7.Remove from heat immediately. Stir in the 2 tablespoons of grated Parmesan cheese.

8.Serve immediately in bowls, garnished with extra fresh Parmesan cheese.