One Pot Tomato Pesto Pasta – a flavorful 30-minute dinner. Use store-bought or homemade pesto and finish with shaved Parmesan for a quick, satisfying meal.
This one-pot tomato pesto pasta works any time of year but shines in summer and early fall when tomatoes are at their peak and basil plants are abundant. Fresh vegetables and herbs bring brightness to a simple dinner, but you can easily make this dish any month using store-bought ingredients.
Using pre-made pesto makes this recipe especially fast—minimal prep, big flavor, and plenty of room to customize. It’s a weeknight favorite when you want something tasty without a lot of fuss.
One Pot Tomato and Pesto Pasta
I’ve made many one-pot recipes over the years—this is a simple, reliable version that uses pantry staples and fresh produce. I often reach for store-bought pesto because it saves time and still delivers great flavor. If you prefer homemade pesto, feel free to swap it in.
Because this recipe requires little prep, it’s one of the quickest dinners to pull together. With a short cook time and straightforward steps, it’s easy to serve up generous portions that keep everyone coming back for seconds.
I prefer colorful cherry or grape tomatoes for their sweetness and texture, but use whichever tomatoes you like. Freshly shaved Parmesan is my go-to for finishing—if you use grated Parmesan, add it sparingly so it doesn’t overpower the pesto.
Serve this pasta with a simple green salad, crusty bread, and a glass of red wine for a complete meal.
What can I add to this pesto pasta dish?
This pasta is very adaptable. In addition to extra tomatoes, basil, and Parmesan, try one of these additions to make it heartier or more indulgent:
- Shredded rotisserie chicken
- Fresh mozzarella balls
- Burrata for a creamy finish
- A drizzle of good olive oil
- Lightly sautéed asparagus
- Sliced sweet bell peppers
- Crushed red pepper flakes for heat
One Pot Tomato Pesto Pasta
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Ingredients
- 2 teaspoons extra virgin olive oil
- ½ cup white onion diced
- 1 teaspoon minced garlic
- 16 ounces uncooked penne
- 2.5 cups chicken broth
- 12 ounces cherry tomatoes cut in half (about 2 cups)
- ⅔ cup pesto
- ¼ cup shaved parmesan
Instructions
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In a large pan, heat the extra virgin olive oil over medium-high heat. When hot, add the diced onion and minced garlic and sauté until the onion becomes translucent.
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Add the penne, chicken broth, and halved cherry tomatoes. Stir and bring the liquid to a boil, then cook for about 10 minutes, stirring occasionally. Ensure the pasta stays covered with liquid as it cooks.
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When the pasta is al dente, remove from heat and stir in the pesto. Combine thoroughly and let it heat through for a minute.
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Top with shaved Parmesan and serve immediately.
Notes
Nutrition
| Carbohydrates: 62.9 g
| Protein: 14 g
| Fat: 14 g