Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 oz (170 g) dried pasta (penne, rotini, or fusilli)
- 2 1/2 cups (600 ml) water
- 1/2 tsp kosher salt
- 1/3 cup (80 g) basil pesto
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (150 g) mozzarella pearls, drained
- 2 tbsp (10 g) finely grated Parmesan, plus more to taste
- 1 tbsp (15 ml) extra-virgin olive oil (optional)
- Black pepper, to taste
Do This
- 1) In a large microwave-safe bowl, combine pasta, water, and salt.
- 2) Microwave on HIGH (100% power) for 4 minutes; stir well.
- 3) Microwave 4 more minutes; stir again.
- 4) Microwave 2–4 minutes more, stirring once, until al dente (total 10–12 minutes for a 1000W microwave).
- 5) Rest 2 minutes; reserve 2 tbsp pasta water, then drain.
- 6) Toss hot pasta with pesto (and olive oil if using); loosen with reserved pasta water.
- 7) Add tomatoes and mozzarella pearls; microwave 30–45 seconds to soften and get melty, then finish with Parmesan and pepper.
Why You’ll Love This Recipe
- Everything cooks in one bowl, so cleanup stays easy.
- Bright pesto, juicy tomatoes, and creamy mozzarella make it taste like a classic Italian comfort meal.
- Fast enough for weeknights: ready in under 20 minutes.
- Flexible: use any short pasta and customize with protein or extra veggies.
Grocery List
- Produce: cherry tomatoes, fresh basil (optional garnish)
- Dairy: mozzarella pearls, Parmesan cheese
- Pantry: dried short pasta (penne/rotini/fusilli), basil pesto, kosher salt, black pepper, extra-virgin olive oil (optional)
Full Ingredients
Pasta cooked in-bowl
- 6 oz (170 g) dried short pasta (penne, rotini, fusilli; avoid long pasta for best bowl cooking)
- 2 1/2 cups (600 ml) water
- 1/2 tsp kosher salt
Pesto mozzarella finish
- 1/3 cup (80 g) basil pesto (store-bought or homemade)
- 1 tbsp (15 ml) extra-virgin olive oil (optional, for extra gloss and richness)
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (150 g) mozzarella pearls (ciliegine), drained well
- 2 tbsp (10 g) finely grated Parmesan cheese, plus more to taste
- 1/4 tsp freshly ground black pepper, or to taste
- 1–2 tbsp torn fresh basil (optional garnish)
Step-by-Step Instructions
Step 1: Choose the right bowl and add pasta + water
Use a large microwave-safe bowl (at least 2 1/2 to 3 quarts / 2.5 to 3 liters). Pasta water bubbles up in the microwave, so the extra space prevents boil-overs.
Add 6 oz (170 g) pasta, 2 1/2 cups (600 ml) water, and 1/2 tsp kosher salt. Stir to make sure the pasta is mostly submerged and not clumped together.
Step 2: Microwave and stir in intervals
Microwave on HIGH (100% power) for 4 minutes. Carefully remove the bowl (it will be hot) and stir thoroughly, scraping the bottom to prevent sticking.
Microwave again on HIGH for 4 minutes, then stir well again.
Step 3: Finish cooking to al dente
Continue microwaving on HIGH for 2 to 4 minutes more (stir once halfway through), until the pasta is al dente—tender but still with a little bite. Total microwave time is typically 10–12 minutes for a 1000W microwave.
If your microwave is less than 1000W, expect to add 1–3 minutes. If it is stronger, start checking earlier to avoid overcooking.
Step 4: Rest, reserve a splash of pasta water, then drain
Let the pasta sit in the hot water for 2 minutes; this helps the center finish cooking evenly.
Carefully reserve 2 tbsp of the starchy pasta water (this helps the pesto cling and turn silky), then drain the pasta. You can drain using a colander, or crack the bowl lid slightly and pour off water slowly—use oven mitts either way.
Step 5: Toss with pesto until glossy
Return the drained pasta to the same bowl. Add 1/3 cup (80 g) basil pesto and 1 tbsp (15 ml) olive oil (if using). Toss until evenly coated.
If it looks thick or dry, add the reserved pasta water 1 tsp at a time until the sauce looks shiny and lightly coats every piece.
Step 6: Add tomatoes and mozzarella pearls
Add 1 cup (150 g) halved cherry tomatoes and 1 cup (150 g) drained mozzarella pearls. Toss gently so the mozzarella stays mostly intact.
Step 7: Melt and finish with Parmesan
Microwave on HIGH for 30 to 45 seconds, just until the mozzarella is soft and starting to get melty (it should look plush and slightly stretchy, not fully collapsed).
Finish with 2 tbsp (10 g) grated Parmesan, black pepper to taste, and torn basil if you like. Serve immediately while it’s warm, glossy, and creamy.
Pro Tips
- Prevent boil-overs: Use a very large bowl and stir every 4 minutes. If your microwave runs hot, reduce power to 80% and add 1–2 minutes total cooking time.
- Don’t drown it in pesto: Start with 1/3 cup. You can always add another 1–2 tbsp at the end, but too much can make the pasta heavy.
- Reserve pasta water on purpose: Even 1–2 tbsp makes the sauce look restaurant-silky and helps it coat evenly.
- For perfect mozzarella texture: Drain pearls well and melt briefly (30–45 seconds). Overheating can make mozzarella tough and rubbery.
- Tomato timing matters: Stir tomatoes in after the pesto so they stay fresh and juicy, not wrinkly.
Variations
- Protein boost: Stir in 1 cup (140 g) cooked shredded rotisserie chicken or 1 can (5 oz / 142 g) drained tuna right after the pesto.
- Extra greens: Add 2 packed cups (60 g) baby spinach to the hot pasta after draining; toss 30 seconds to wilt before adding pesto.
- Spicy pesto mozzarella pasta: Add 1/4 tsp crushed red pepper flakes with the pesto, and finish with a squeeze of 1 tsp lemon juice to brighten.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add 1 tbsp water (or a drizzle of olive oil), cover loosely, and microwave on HIGH for 45–75 seconds, stirring halfway through. For best texture, add a fresh spoonful of pesto or a sprinkle of Parmesan after reheating. This dish is best eaten fresh because mozzarella is softest right after melting.
Nutrition (per serving)
Approximate, per serving (1/2 recipe): 610 calories, 24 g protein, 70 g carbohydrates, 26 g fat, 7 g saturated fat, 4 g fiber, 980 mg sodium.
