12 ounces linguine, broken in half (see Cook's Note)
2 tablespoons extra-virgin olive oil
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
The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.