Half-And-Half Tomato-Pesto Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant pasta dish featuring equal parts sun-ripened tomato sauce and fresh basil pesto, balanced with garlic and Parmesan for a harmonious flavor profile. This Italian pasta recipe, ready in about 27 minutes, pairs spaghetti, extra virgin olive oil, and garlic for a weeknight-friendly dinner. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot; add 12 oz spaghetti and cook for 8 minutes until al dente, then drain while reserving 1/2 cup pasta water.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat; add 4 minced garlic cloves and sauté for 1 minute until fragrant but not golden.
  3. Step 3: Stir in 3/4 cup tomato sauce and 3/4 cup pesto, then add drained spaghetti and 1/4 cup reserved pasta water; toss vigorously for 2 minutes until sauce clings to pasta and coats the back of a spoon.
  4. Step 4: Remove from heat; mix in 1/2 cup grated Parmesan and 1 tsp salt, then top with 2 tbsp torn fresh basil just before serving.

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