Fill a large stockpot with 4 quarts of water. Add ½ tablespoon of olive oil and a pinch of salt. Bring to a boil over high heat. Once boiling, add pasta. Cook pasta according to the pasta package. Make sure to save ⅓ cup of the pasta water for the sauce. Then, strain and set aside for later.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the olive oil is fragrant, add cherry tomatoes, garlic, onion, and a pinch of salt. Sauté over medium heat for 3-5 minutes, or until tomatoes begin to cook down.

Turn heat down to low, add sundried tomato pesto and continue to cook down for 2-4 minutes over low heat.

Add 1/3 cup of pasta water to the sauce and stir. Continue cooking for 2 minutes. Then, add heavy cream and stir again.

Add cooked pasta to the sauce and stir to combine. Finally, add shredded parmesan cheese to the pasta and mix. Let cook for 1-2 more minutes to melt the cheese.

Serve immediately and top with fresh cracked pepper, parmesan cheese, fresh herbs, and toasted pine nuts.