Preparation

• Cook the pasta in a pot of boiling salted water according to the package directions. Drain them once cooked al dente.
• Meanwhile, cut the cherry tomatoes in half and finely chop the garlic.
• In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for about 1 minute, until golden and fragrant.
• Add the halved cherry tomatoes to the pan. Saute for about 5 minutes, until starting to soften.
• Add the pesto to the pan with the cherry tomatoes. Mix to coat the tomatoes well with the pesto.
• Add the drained cooked pasta to the pan with the pesto and cherry tomato mixture. Toss gently to coat the pasta with the sauce.
• Serve hot, season with salt and pepper to taste.