Here's another one from The Kitchen Detective by Chris Kimball. He says he grows Sungold cherry tomatoes, and uses those.

Ripe Cherry Tomatoes with Pasta

4 C ripe cherry tomatoes
1 C lightly packed fresh basil leaves
1/4 C good olive oil
1/2 t minced or pressed garlic
1 t white wine vinegar
1/2 medium red onion, thinly sliced
salt and freshly ground black pepper
1 lb pasta

Halve 1 C of the tomatoes and place in a large bowl. Place the remaining tomatoes in the bowl of a food processor with the basil, oil, garlic, and vinegar and pulse until well mixed. Transfer to the bowl with the halved tomatoes and stir in the onion. Add salt and pepper to taste.

Cook the pasta; Drain 15 seconds in a large colander without shaking and toss with the sauce. Taste for seasoning, and add salt and pepper if necessary. Serve immediately.


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Real women don't have hot flashes -- we have power surges!

Hi Weezie! Nope, it's a raw sauce. Sounds strange, but really tasty!

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Real women don't have hot flashes -- we have power surges!

Sounds good, maybe even on some greens.
will give it a try thanks

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Painting is silent poetry, and poetry is painting that speaks.
Plutarch

I made this tonight using Sungold tomatoes. I mixed the pesto portion as given and only combined a small amount of the pesto and pasta. I tasted it and it had a very mild flavor.

Others my like it as is. I tend to like a bold flavor in things, so I took it from there and strengthened it to my preference. I added a hint of Habanero, more garlic and basil, along with some additional white wine vinegar to the pesto. I then tossed it with pasta and topped it with some grated parmigiano/regianno cheese and cracked pepper.

I would have to say it was a good base to start from and liked the concept of the dish.

Thanks for sharing it.

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Some days there is more laughter than others....Just depends on what/who you focus on....