A loosely tossed pasta that lets good pesto do the work. The mozzarella melts into warm noodles while fresh tomatoes add brightness, turning a jar into dinner in the time it takes to boil water.

Serves 2. 20 minutes, 10 at the stove.

About 1040 calories a serving, 29 g protein, 91 g carbohydrate, 63 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a rolling boil and add 8 oz pasta. Stir once and cook until al dente, about 9 minutes, stirring once halfway through. While the pasta cooks, cut 2 medium ripe tomatoes into bite-sized chunks and tear 4 oz fresh mozzarella into pieces.
2. Drain the pasta, reserving 1/2 cup of cooking water. Return the hot pasta to the pot and add 1/2 cup pesto, stirring to coat well. Add splashes of reserved pasta water, a few tablespoons at a time, until the sauce coats each strand.
3. Remove from heat and fold in the tomatoes and mozzarella. Taste and season with salt and pepper. Divide between two bowls and serve at once.

Note Swap the mozzarella for ricotta or a handful of toasted pine nuts. Leftovers keep covered in the fridge for one day; add a splash of olive oil before eating cold. Pair with a side salad or grilled vegetables.