Spaghetti in pesto with marinated cherry tomatoes

Food has a unique way of weaving itself into the fabric of our memories, creating lasting impressions that go beyond mere sustenance. A simple meal can evoke nostalgia, comfort, and a sense of connection, returning us to moments of shared joy and love. One such dish that encapsulates these feelings is pesto spaghetti —a recipe that not only delights the palate but also nourishes the soul.

There was a time when life was a whirlwind of responsibilities, chores, and the constant hustle of a full-time job. Amidst this chaos, finding time to cook a wholesome meal seemed like an insurmountable task. It was during these hectic days that pesto spaghetti became a lifesaver. The ease and simplicity of preparing pesto sauce over the weekend ensured that midweek dinners were one less thing to overthink. With a jar of homemade pesto ready in the fridge, dinner could be on the table in no time, providing a delicious and comforting meal after a long day. The vibrant flavors of fresh basil, garlic, and Parmesan cheese blended into a rich, aromatic sauce transformed ordinary spaghetti into a culinary delight. 

To make this simple dish a tad bit more interesting and delicious without much taking away from the core. Adding marinated cherry tomatoes not only enhanced the dish’s flavor profile but also brought a burst of color and freshness, making every bite a reminder of the simple joys of home-cooked meals.

Preparation time: 20-25 minutes
Cooking time: 15-20 minutes
Serves: 3-4

Ingredients

• Fresh basil leaves 2 cups
• Parmesan cheese ½ cup (grated)
• Extra-virgin olive oil 1 cup
• Pine nuts ⅓ cup
• Garlic (minced) 4-5 cloves
• Salt and pepper to taste
• Cherry tomatoes (minced) 2 cups
• Balsamic vinegar 1 Tbsp
• Spaghetti 400 gms

Method

1. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until the ingredients are finely chopped.
2. With the processor running, gradually add ½ of the olive oil until the mixture is smooth and well blended. I pulsed the blender to attain a fine puree. Season with salt and pepper to taste. Store in a jar and refrigerate until needed.
3. In a bowl, combine the minced cherry tomatoes, olive oil, balsamic vinegar, and minced garlic. Season with salt and pepper. Let the tomatoes marinate at room temperature for at least 30 minutes.
4. Bring a large pot of water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the spaghetti, reserving a cup of the pasta cooking water.
5. Toss the pasta with the sauce and add the reserved water. Season the pasta and add grated parmesan cheese. Serve immediately with the marinated cherry tomatoes. Enjoy