1 pound cherry tomatoes
2 tablespoons extra-virgin olive oil
1 teaspoon salt
8 ounces whole wheat penne pasta
2 tablespoons pesto
Salt and freshly ground pepper to taste
- Cut the tomatoes into halves and put them in a glass or stainless steel bowl. Add the olive oil and 1 teaspoon of salt. Toss, cover and leave at room temperature for several hours or overnight, tossing once or twice.
- When you’re ready to eat, bring a large pot of salted water to a boil. Add the penne and cook according to the package directions. Drain and return the hot pasta to the pan along with the tomatoes and their juice and the pesto.
- Toss. Season with freshly ground pepper and serve hot or at room temperature.
If you have some fresh local tomatoes, by all means use about three or four to make the sauce. But the new cherry tomato varieties, including colorful heirlooms and yellow pear, provide plenty of ﬂavor.
Substitute ½ cup each of chopped fresh basil and Parmigiano Reggiano cheese for the pesto.
An Oldways recipe (Georgia Orcutt) and photo. Hi-res photo available to media upon request.
Total Fat: 12g
Saturated Fat: 2g
Total Sugars: 5g (Added Sugar: 0g)