Basil Penne with Tomatoes

Rinse the 4 bunches of basil, shake dry and pluck the leaves from the stems. Peel 3 garlic cloves and chop finely. Puree basil with garlic and pine nuts in a blender, then blend in cheese and 1 pinch of salt. Gradually blend in the olive oil.

Cook penne in boiling salted water according to package directions, drain and keep warm.

Rinse the tomatoes, cut into quarters, remove the seeds, cut into small cubes, and sauté briefly in a pan with olive oil and garlic. Season with salt and pepper and stir in 6 tablespoons of the pesto. Toss with the penne, heat briefly and garnish with Parmesan and basil leaves.