Tomato Pesto Pasta

The other night I made a pasta dish with what was around in the pantry. I thought I'd share it with you all, since some of you might like it.

Indigents:

1- box of pasta (I think the lb box) cooked to package directions- I used bow ties because that's what I had.

1- 15 oz can of tomato sauce

about 3 big spoon fulls- prepared pesto sauce (it comes in a nice little jar in the isle by the pasta)

1 pint- grape tomatoes

1 cup of shredded mozzarella (or parmasean or romano whatever Italian type cheese works)

Olive Oil, salt, pepper


Preparation:

Preheat the oven to 425.

Put the pasta in to get cooking.

Take the tomatoes and put them on a cookie sheet (with edges) drizzle some Extra Virgin Olive Oil on them and sprinkle on some salt and pepper to taste, Put them in the oven for about 10 minutes just until they start to burst. (Leave the oven on!)

In a sauce pan put the tomato sauce and the pesto together and turn them on a medium heat to warm them up.

When the tomatoes are done in the over put them in the sauce and try to mash up some of the tomatoes while combining it all.

In a big dish (probably wha tyou cooked the pasta in) take the drained pasta and combine it with the sauce.

Throw that all in a pyrex dish and cover it with the cheese. Cover it loosely with some tin foil and put it in the oven.

Cook until the cheese melts, about 1o-15 minutes.

Pull it out and serve it with a nice toss salad and you have a dinner for 4! (Or for two with left overs, or for Jeremy McKay! Haha)

After we were done eating it I told Mike how easy it was and what I put in it. My favorite was his, "There was no meat it that? Really? No ground beef? I thought I tasted some in there!" The pesto makes the sauce a little browner and it looks like there could be meat in there, but there isn't! The whole meal was less than $10 (even if you had a salad too!). You of course could double it and find a really big casserole dish for the McCorristin Family too!

-VAL (Just in case you couldn't tell!)