Options:
If you have some fresh local tomatoes, by all means use about three or four to make the sauce. But the new cherry tomato varieties, including colorful heirlooms and yellow pear, provide plenty of flavor.
Substitute ½ cup each of chopped fresh basil and Parmigiano Reggiano cheese for the pesto.
1 pound cherry tomatoes
2 tablespoons extra-virgin olive oil
1 teaspoon salt
8 ounces whole wheat penne pasta
2 tablespoons pesto
Salt and freshly ground pepper to taste
An Oldways recipe (Georgia Orcutt) and photo. Hi-res photo available to media upon request [2].
Salting the tomatoes ahead of time releases flavor compounds buried deep inside – giving you rich flavor with less salt than if you add it at the table. Plus a bonus: you can then make this easy recipe in less than 15 minutes.
Links
[1] https://wholegrainscouncil.org/grain/wheat
[2] mailto:media@oldwayspt.org?subject=Request%20for%20Hi-Res%20recipe%20photo