One-Pot Linguine with Pesto

  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 30m
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  • 12 ounces linguine, broken in half (see Cook's Note)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 cup halved grape tomatoes (5 ounces)
  • 1/2 cup pesto
  • 4 ounces ciliegini mozzarella balls, quartered (3/4 cup)
  • 3 ounces soppressata, cut into 1/2-inch pieces, optional


Step 1

Put the linguine, olive oil, 1 teaspoon salt and 4 1/2 cups water in a 4-quart saucepan and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, until al dente, about 10 minutes. Add the tomatoes and pesto and stir until the tomatoes begin to soften and the pesto is combined. Add up to 1/4 cup additional warm water if the sauce is too thick. Remove from the heat. Add the mozzarella and soppressata. Divide among 4 bowls and serve.

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