One-Pot Pasta with Cherry Tomatoes

Prep | Cook

Put about a quart of water in a pitcher and have it handy by the stove.

Put 2 tablespoons olive oil in a large pot over medium-high heat. When it’s hot, add the pasta and stir to coat in the oil. Add about 1 cup water and a big pinch of salt. Bring to a boil, then reduce the heat so the mixture bubbles gently. Cook, stirring frequently and adding more water 1/4 cup at a time to keep the mixture saucy, until the pasta just begins to get tender, no more than 10 minutes. If it’s almost tender before you are ready to add the pesto and tomatoes, turn off the heat.

Strip 2 cups basil leaves from the sprigs. Put in a food processor.

Peel 1 or 2 cloves garlic; add them to the food processor.

Grate 1 cup Parmesan cheese.

Add 2 tablespoons pine nuts, 2 tablespoons olive oil, and a sprinkle of salt to the food processor. Process, streaming in another 1/4 cup oil as you go and stopping to scrape down the sides as necessary, until the pesto is smooth.

Halve the cherry tomatoes.

Return the pasta to medium heat if necessary when it is almost fully tender. Add the pesto, tomatoes, about half of the Parmesan, and a splash more water if necessary to make it saucy.

Cook, stir, and continue to add small amounts of water as necessary until the pasta is tender but still has some bite and the tomatoes are soft, just a couple minutes. Toss, taste, and adjust the seasoning. Serve hot or warm, passing the remaining Parmesan at the table.

– Recipe from How to Cook Everything Fast: Completely Revised and Updated