Recipe found on Epicurious

Serves 4

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.