![](https://static.wixstatic.com/media/02bb84_5a22756098d54bc3890aa4a9e133c58a~mv2.jpeg/v1/fill/w_147,h_196,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/02bb84_5a22756098d54bc3890aa4a9e133c58a~mv2.jpeg)
Ingredients:
1 lb. linguine pasta
2 Tbsp. olive oil
4 cloves garlic, minced
1 pint cherry or grape tomatoes, halved
1 Cup prepared pesto
8 oz. fresh whole mozzarella, sliced into small squares
1/2 tsp. crushed red pepper
2 Tbsp. basil
salt, pepper
freshly grated parmesan cheese, if desired
Directions:
Cook the linguine until al dente. Reserve 1 cup of the pasta liquid before draining the pasta.
While the pasta is cooking, in a 12 inch skillet, heat the oil on medium-high temperature.
Add the garlic, tomatoes, crushed red pepper, basil, salt & pepper. Cook 4-5 minutes, stirring often, until the tomatoes soften. Remove pan from the heat and set aside.
Add the cooked linguine, pesto and 1/4 cup of the pasta water. Stir to form a sauce. Add more pasta water if necessary to make a thin sauce to coat the pasta.
To the pan, add the mozzarella; toss to combine. Sprinkle with parmesan cheese, if desired.
Serve from the pan or transfer to a large pasta bowl and devour!
![](https://static.wixstatic.com/media/02bb84_3f98ff7ac63b480a8721aaeb28e490fd~mv2.jpeg/v1/fill/w_147,h_196,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/02bb84_3f98ff7ac63b480a8721aaeb28e490fd~mv2.jpeg)
![](https://static.wixstatic.com/media/02bb84_82b7e58588b848c68970ca25d10c7e7c~mv2.jpeg/v1/fill/w_147,h_196,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/02bb84_82b7e58588b848c68970ca25d10c7e7c~mv2.jpeg)
![](https://static.wixstatic.com/media/02bb84_2b0b0160d463459690d65261bc4a3fc7~mv2.jpeg/v1/fill/w_147,h_196,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/02bb84_2b0b0160d463459690d65261bc4a3fc7~mv2.jpeg)
![](https://static.wixstatic.com/media/02bb84_acdd9d74f3384502bafc915c1f0a583a~mv2.jpeg/v1/fill/w_147,h_196,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/02bb84_acdd9d74f3384502bafc915c1f0a583a~mv2.jpeg)