Sometimes you want a meal that is super simple to prepare but you never want to sacrifice great taste! The working class doesn’t always have time to prepare elaborate meals but we still want to eat well. I enjoy this dish in the summer when tomatoes are in season and bursting with flavor. Pesto complements the tomatoes and elevates this plate from simple to simple and exquisite!
Ingredients
- 4 large red tomatoes, seeded and coarsely chopped
- 4 tablespoons of basil pesto
- ¼ cup sun-dried olives, pitted
- 2 sprigs of fresh parsley, minced
- 400 grams gluten-free pasta, rotini
- salt and pepper to taste
How to Make It
- In a medium bowl, add tomatoes, pesto, and olives. Salt and pepper to taste. Mix well and set aside.
- Bring a well-salted pot of water to a boil. Cook the pasta according to package instructions. Drain and return to pot.
- Add the tomato/pesto mixture and parsley. Stir well.
- Plate and top with Pecorino Romano cheese and serve.