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I was recently gifted pesto on two occasions. One from Jane Stephens, who lives in town and one from Ann Maroney, who works in town. The balsamic vinegar is a bit overpowering in flavor and color. After seeing and tasting the results, I may use less balsamic vinegar next time. To expedite the preparation, I added the cherry tomatoes in whole and after they cooked two minutes, I used a potato masher to burst out their flavor. If you like the visual effect of cut cherry tomatoes, you will cut them in half before cooking them. For the garlic, I used a garlic press, pressing each clove separately.

Ingredients:

Cherry tomatoes, 1 to 2 cups

Olive oil, 1 tbsp

Red onion, 1 small

Garlic, 3 cloves, crushed

Balsamic vinegar, 1 tbsp

Pesto, 4 tbsp

Linguine, 12 oz, cooked

Salt and pepper to taste

Preparation:

Prepare the linguine, according to the package directions. When done, reserve ½ cup of the pasta water. In a shallow sauté pan, heat the olive oil. Chop the onion and cook one minute and add the garlic. Stir around and cook another minute. Add the cherry tomatoes and cover the pan. Cook for ten minutes, stirring occasionally. The tomatoes will become soft. Add the pesto and stir around. Add the balsamic vinegar and the reserved pasta water. Mix gently. Reduce the temperature to low. Add the linguine and lift to mix the pasta with the sauce. When serving, you can add a dab of pesto on top of the pasta.