Ingredients

12 oz spaghetti or bite size pasta such as fusilli, radiatore, rotini, gemelli, farfalle, or shells

12 oz (3cups) cherry tomatoes, halved & lightly salted

1/4 cup pesto

6 oz shredded mozarella cheese

Preparation

  1. Bring 2 quarts of H2O to boil in a lg pot over med-high heat.

  2. Add pasta; cook, partly covered, until just tender, stirring frequently to keep pasta from sticking.

  3. Reserve 1 cup of cooking liquid; drain the pasta & return it to the pot

  4. In a bowl, toss tomato pieces w/ pesto.

  5. Add tomato mixture & cheese to hot pasta; toss, adding enough cooking liquid to moisten the dish. Serve