Whole Wheat Spaghetti with Pesto and Fresh Tomatoes

adapted by There's Always Thyme to Cook

1 pound whole wheat spaghetti or any pasta, cooked until al dente (about 7-8 minutes) save 1/8 cup of the pasta cooking water
2 pints grape tomatoes, cherry tomatoes or any small tomato, sliced in half. Or 3 large tomatoes, diced
1/4 cup pesto (homemade or jarred)
4 garlic cloves, minced
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper, to taste
1 cup grated Parmesan cheese

In a large bowl, combine the tomatoes, pesto, and oil. Season to taste with salt and pepper. Cover and let it marinate at room temperature for about 20 minutes.

Add the hot cooked spaghetti to the tomato mixture, pour in a little of the pasta cooking water and toss well. Sprinkle with the cheese, drizzle a bit more oil, if you like, and serve.
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