Cook the pasta according to package directions in salted boiling water until al dente.

While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the halved cherry tomatoes for 3-5 minutes until they begin to soften.

Drain the cooked pasta, reserving about 1/4 cup of the pasta water.

Add the drained pasta to the skillet with the tomatoes, then stir in the pesto sauce, grated Parmesan cheese, and chopped fresh basil.

If the pasta seems too dry, add a splash of the reserved pasta water to reach your desired consistency.

Season with salt and black pepper to taste and serve immediately.