Ingredients
>
1 lb linguine
>
2 tbsp olive oil
>
2 cloves garlic, minced
>
1 pint grape tomatoes, halved
>
1/2 tsp crushed red pepper (optional)
>
1 cup prepared pesto
>
1/2 cup chopped fresh basil
>
6 oz fresh mozzarella pearls (ciliegene), drained
Steps
1
Cook the linguine according to package directions, reserving 1 cup cooking liquid before draining pasta.
2
Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Add the garlic, tomatoes, and crushed red pepper, if using. Season with salt and pepper. Cook 4–5 min., stirring often, until tomatoes soften and begin to burst. Remove from heat.
3
To skillet, add linguine, pesto, and ¼ cup cooking liquid. Stir to form a sauce. Add more pasta water, 2 tbsp at a time, to thin sauce and coat pasta. Season with salt and pepper. Transfer pasta to a large serving bowl. Add basil and mozzarella pearls; toss to combine and serve.
