One-pot pesto pasta
One pot, a handful of cherry tomatoes and a spoonful of pesto turn pantry pasta into an easy dinner. The pasta cooks in just enough water to leave a starchy base for the sauce. Stir in the pesto off the heat to keep its basil flavor bright.
20 minutes, start to finishLet’s make it.
- 01
Start the pot
Put the pasta, tomatoes, water, olive oil, garlic and salt in a wide saucepan. Bring to a lively simmer over medium-high heat.
- 02
Cook and stir
Cook uncovered for 11–14 minutes, stirring often so the pasta does not stick. Add a splash of hot water if it looks dry before the pasta is tender. Different pasta shapes need different amounts of water.
- 03
Make it silky
When the pasta is just tender and only a little liquid remains, take the pot off the heat. Fold in the pesto and cheese. Loosen with a splash of water if needed.
- 04
Finish fresh
Taste before adding more salt, as pesto and cheese vary. Tear over the basil, add black pepper and serve straight away.
Make it your own.
- Keep the pesto out of the boiling pot: adding it at the end preserves its fresh flavor.
- Use dairy-free pesto and omit the cheese for a vegan version. Check pesto labels for nuts and milk.
- A wide pan evaporates water faster. Keep a kettle of hot water nearby and add small splashes as needed.
Keeping the leftovers
Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot with a splash of water; the pasta will soften further.
Food safety references: cooking temperatures and cold storage.
A few good questions
Can I use a different pasta shape?
Yes. Penne, fusilli and shells work. Use the packet time as a guide and add water in small amounts until the pasta is tender.
Can I add more vegetables?
Stir a handful of spinach into the hot pasta just before the pesto, or add thawed peas during the last 2 minutes of cooking.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
