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
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.