Sunday, October 25, 2009
1 cup basil pesto (I used this recipe from Sisters' Cafe)
1 lb. penne pasta
6-8 cups diced fresh tomatoes
Coarse salt and freshly ground pepper, to taste
Shredded Parmesan cheese
Prepare basil pesto. Store in refrigerator or freeze until ready to serve (see link above for a great recipe!)
Cook pasta according to package directions to al dente. Just before draining the pasta into a colander, remove ~ 1/2 cup of the pasta water; set aside. Drain the pasta, put back into the pot, and then stir in the Basil Pesto and the reserved pasta water, a tablespoon at a time, to create a sauce. Add diced tomatoes and toss to coat thoroughly. Salt and pepper to taste. Transfer onto individual serving plates and garnish with fresh basil leaves and shredded Parmesan cheese. Makes 8 servings.