- 1 pound yellow and / or red grape or cherry tomatoes
- Sea salt
- 1 pound whole wheat spaghetti
- 3.5 ounces red pesto or pistou
- Olive oil or torn basil or fresh grated Parmesan for garnish (optional)
Put the tomatoes into the food processor and pulse them into a rubble—not smooth, but not too chunky either. Put them in a bowl with 1 teaspoon flaky sea salt, such as Maldon (if using a finer salt, just use less of it). Let the tomatoes sit for 15 minutes to begin to release their juices.
Cook the spaghetti in boiling salted water until al dente. Drain. Add the salted tomatoes and red pesto to the pasta pot, and stir together. Add the pasta, and toss to combine. Serve.print this recipe