300 grams macaroni or penne
400-450 grams baby plum or mixed cherry tomatoes, halved
7 tablespoons extra virgin olive oil
3 tablespoons pesto
Sea salt and black pepper
Coarsely chopped flat-leaf parsley
Bring a large pan of salted water to the boil, add the macaroni, give it a stir and cook until just tender.
Drain in a colander, briefly run under the cold tap to stop any further cooking, then toss with a tablespoon of oil in a bowl and leave to cool. At the same time, season the tomatoes with salt in another bowl and set aside for 15–30 minutes.
Whisk the pesto, remaining oil and a little seasoning in a large serving bowl.
catter the tomatoes on top, drizzling over any juices given out, then scatter over the pasta and, finally, the parsley. Toss to serve when you’re ready to eat.
Note: For 4–6 people, scale it down to 200g pasta, 350g tomatoes, 5 tablespoons of olive oil and 2 of pesto, respectively.