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