recipes barefoot contessa

Spaghettoni Al Pesto (Serves 6)

Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


Photo: James Merrell

Good olive oil
Kosher salt
1 pound spaghettoni, bucatini, or spaghetti
1 to 1 1/2 cups pesto

Splash some oil in a large pot of salted boiling water and add pasta. Cook the spaghettoni for 10 to 12 minutes, until al dente but cooked through. Drain the pasta in a colander and toss it in a large bowl with enough pesto to coat each strand. Taste for seasoning and serve hot or at room temperature.