| INGREDIENTS |
This is a fabulous summer recipe. Make it only when tomatoes are fresh and impeccably ripe.
1 pound spaghetti
1 10-oz. container purchased pesto
4 ripe tomatoes, chopped
Cook spaghetti according to package directions until al dente. Drain, reserving 2 Tbsp. cooking liquid. Return to pot along with reserved cooking liquid. Stir in pesto over low heat until spaghetti is evenly coated. Add tomatoes at last minute and serve. 6 servings
| METHOD |
Cook spaghetti according to package directions until al dente. Drain, reserving 2 Tbsp. cooking liquid. Return to pot along with reserved cooking liquid. Stir in pesto over low heat until spaghetti is evenly coated. Add tomatoes at last minute and serve.
