Grammy's Kitchen · Pesto Pasta · Cherry Tomato Pasta
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 145 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1452 g | 6 cups cherry tomatoes (halved, or grape tomatoes) |
| 12 g | 4 cloves garlic (minced) |
| 40 g | 3 tablespoons olive oil |
| 30 g | 2 tablespoons balsamic vinegar |
| 1 g | 1/2 teaspoon dried oregano |
| 1 g | 1/2 teaspoon dried basil |
| 3 g | 1/2 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon black pepper (or to taste, freshly ground) |
| 454 g | 16 ounces spaghetti (or long pasta of your choice) |
| 25 g | 1/4 cup thinly sliced fresh basil leaves |
| 33 g | 1/3 cup shredded Parmesan cheese |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I needed a recipe to use some of the many cherry tomatoes we have coming in from our garden. So glad I landed on this one—It is amazing! I baked it at 410 degrees on Convection Roast, and it came out perfect—no need to broil. The only other thing I changed was” — a cook, 5★
“Excellent recipe! I have just a couple of notes... don't ignore slightly overripe, soft grape tomatoes. They tend to have even more flavour that tomatoes that are too hard and not quite ripe. I often find myself with a lot of grape tomatoes after buying a larg” — a cook, 5★