Quick Pesto Pasta with Cherry Tomatoes and Parmesan

Halve the cherry tomatoes, mince the garlic cloves, finely grate the Parmesan cheese, and gently pick the fresh basil leaves.

Bring 750 ml Water to a rolling boil in a deep pot and season it with 1 ¹/₄ tsp Sea Salt.

Add 100 gr Penne to the boiling water, cook until al dente, reserve about 60 milliliters of the starchy cooking water, then drain the pasta.

Heat ¹/₂ tbsp Olive oil extra virgin in a wide sauté pan over medium heat.

Add 65 gr Cherry Tomatoes to the pan and sauté for 3 to 4 minutes until they soften slightly while retaining their shape.

Stir in ³/₄ clove Garlic and sauté for 30 seconds until fragrant without letting it burn.

Lower the heat to minimum, add the drained penne, 40 gr Pesto, and a splash of the reserved pasta cooking water, tossing vigorously until the sauce emulsifies and coats the pasta evenly.

Turn off the heat, fold in 10.5 gr Parmesan and ¹/₂ tsp Black Pepper - Coarsely Ground, then divide into serving bowls and finish with the remaining 4.5 gr Parmesan and 3 gr Fresh Basil.