Linguine with Pesto-Parmesan Marinara
This 3-ingredient sauce is satiny, savory, and brimming with the essence of tomatoes, basil, pine nuts, parmesan cheese, and garlic. The meal tastes gourmet, but you need 4 ingredients and about 20 minutes of cook time.
I love how the long strands of pasta absorb every slick drop of the sauce. That said, you can use any pasta shape you want here. The star of the show is the sauce, and any pasta variety – regular and gluten-free – will work great.
Even though basil pesto is made with parmesan cheese, I added more to the sauce. That extra bump of parmesan complements the pesto, thickens the sauce, and adds a wonderful nutty quality.
I used canned tomato sauce in this recipe, but virtually any tomato product works. You can use pureed or crushed tomatoes, diced tomatoes, and even whole tomatoes that you mash up before cooking. The pesto will thicken the sauce no matter what you use, so feel free to use what you have.
Here’s the easy process for making this dish: Cook your favorite pasta shape. While the pasta cooks, combine tomato sauce, pesto, and parmesan cheese in a pan. Set the pan over medium heat and bring the sauce to a simmer. Simmer for 10 minutes. Stir in the pasta, top with cheese and serve with/without parsley or basil. The ultimate weeknight meal solution (that’s also incredibly delicious).
What kind of pan should you use for the sauce? I suggest a high-sided skillet or wide saucepan. You want the pasta to have a chance to stretch out and get blanketed with the sauce. It doesn’t matter what shape you use, give the pasta some room!
Linguine with Pesto-Parmesan Marinara
Ingredients
- 1 pound linguine, or pasta of choice
- 15- ounce can tomato sauce, or tomato puree or crushed tomatoes, or whole tomatoes, crushed with a fork
- 2 tablespoons prepared basil pesto
- 2 tablespoons grated or shredded parmesan cheese, plus more for serving
- Salt and freshly ground black pepper
- Chopped fresh parsley or basil for serving, optional
Equipment
Instructions
- Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
- Meanwhile, in a large, high-sided skillet or saucepan, combine the tomato sauce, pesto, and parmesan cheese. Set the pan over medium heat and bring to a simmer. Simmer for 10 minutes. Season to taste with salt and black pepper.
- Add the cooked pasta to the sauce and stir to coat. Top with parsley or basil (if using) and serve with extra parmesan cheese on the side.