One-Pot Linguine with Pesto

This dish couldn't be simpler. There's no waiting for water to boil: All of the ingredients get thrown into one pot, and as the pasta simmers the sauce reduces to coat it perfectly in the end.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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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


  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.

Cook’s Note

The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.

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