12 oz linguine, broken in half (see Cook's Note)
2 Tbsp extra-virgin olive oil
1 cup halved grape tomatoes (5 oz)
½ cup pesto
4 oz ciliegini mozzarella balls, quartered (3/4 cup)
3 oz 3 ounces soppressata, cut into 1/2-inch pieces, optional
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.
Tips and Substitutions
The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.
Source and Credits
Copyright 2016 Television Food Network, G.P. All rights reserved.
Courtesy of Food Network Kitchen