INGREDIENTS:

1 lb. spaghetti pasta
10 oz. container basil pesto OR 1 cup homemade pesto
4 ripe tomatoes, chopped

DIRECTIONS:

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. 4-6 servings

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