Recipe found on Epicurious
12 oz Spaghetti or bit size Pasta such as Fusilli
12 oz Cherry Tomatoes, halved and lightly salted
1/4 cup Pesto, use your favorite Pesto recipe
6 oz Shredded Mozzarella
Bring 2 quarts of saltedwater to boil in alarge pot over medium-high heat. Add pasta, cook, partly covered, until just tender, stirring frequently to keep pasta from sticking. Reserve 1 cup of cooking water; drain the pasta and return it to the pot. In a bowl, toss tomato pieces with pesto. Add tomato mixture and cheese to hot pasta; toss, adding enough cooking water to moisten the dish.