1 lb cherry tomatoes – make sure they are tasty.
1/3 cup Italian breadcrumbs seasoned
20 leaves fresh basil
2 cloves garlic
1 tsp salt
1/4 or more tsp red pepper flakes
1/2 cup olive oil
a few grinds of black pepper
another half pound or so of small cherry tomatoes of your choice.
Combine everything except the olive oil in the bowl of a food processor fitted with the metal chopping blade. Pulse a few times, scrape the sides, and blend for a minute or so.
Open the top of the processor the chute part. Then add the olive oil in a thin stream with the processor running – it won’t be visually appealing, but be patient.
Cook 1 lb of pasta of your choice fresh or packaged.
In a large bowl, add half of the cherry tomato pesto and half of the extra cherry tomatoes. Add the drained, hot pasta – then top with the rest of the pesto and cherry tomatoes – mix well.
Serve topped with a generous sprinkling of grated aged Parmesan and ground black pepper.
For the vegetable – steamed zucchini or your choice.