One-Pot Pesto Linguine

Ingredients:

• 340 g linguine pasta, broken in half
• 2 tablespoons extra-virgin olive oil
• 1 cup halved grape tomatoes (140 g)
• 0.5 cup pesto
• 110 g (4 oz) Cilieggina mozzarella balls, quartered (3/4 cup)
• 85 g sopressata, cut into 1 cm pieces (optional)

Preparation:

1. Place the linguine pasta, olive oil, and 1 teaspoon of salt in a 4-quart saucepan and cover with 4.5 cups of water. Bring to a boil over medium-high heat. Continue cooking, stirring occasionally to prevent the pasta from sticking, until al dente, about 10 minutes.
2. Add the tomatoes and pesto and stir until the tomatoes begin to soften, distributing the pesto evenly. Add up to 1/4 cup more hot water if the sauce is too thick. Remove from heat. Stir in the mozzarella and soppressata. Divide the pasta among 4 bowls and serve.
   
   Note:
   
   The success of this dish depends on the specific shape of the pasta, so we do not recommend substituting linguine with another pasta.