Spaghetti with Three Sauces
A fun and fast weeknight pasta: spaghetti tossed with a trio of sauces—tomato, cream, and herby green—swirled together for a colorful, creamy, and tangy bowl.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 14g
Ingredients
- 8 oz spaghetti
- 1 cup tomato sauce
- ½ cup heavy cream
- ¼ cup pesto
- 4 leaves basil leaves
Instructions
- 1
Cook the 8 oz spaghetti in salted boiling water until al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
In a large skillet over medium heat, warm the 1 cup tomato sauce and 1/2 cup heavy cream, stirring until combined and simmering, about 3 minutes.
- 3
Add the drained spaghetti to the skillet and toss with the sauce, adding a splash of reserved pasta water if needed, until the pasta is coated and glossy, about 1 minute.
- 4
Remove from heat and swirl in the 1/4 cup pesto, then top with the 4 basil leaves. Serve immediately.
Tools you’ll need
- large pot
- colander
- large skillet
- measuring cups
- wooden spoon
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