Penne with Cherry Tomatoes

• From: Oldways Preservation Trust

Ingredients

• 1 lb cherry tomatoes

• 2 Tbs olive oil

• 1 tsp salt

• 8 oz whole wheat penne pasta

• 2 Tbs pesto (optional)

• Salt and freshly ground black pepper

Salting the tomatoes beforehand lends this pasta a rich flavor that has less salt than if you add it at the table.

Directions

• 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, gently stir the pesto into the tomatoes, which will be juicy.
• 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 tomato-pesto mixture and all the juice; toss.
• Season with freshly ground pepper and serve hot, at room temperature, or cold.