Pasta with Pesto, Tomatoes and Pepperoni

Pesto is easily acquired by buying one of those 8 oz. tubs in the grocery store. But it's so easy to make. Just six ingredients. I'll admit to being lazy and buying it, but it's so much better made fresh.

Fot the pasta dish pictured, I tossed pesto with farfalle and leftover ingredients from the fridge: Italian sausage and pepperoni left over from a recent pizza, the latter sliced into ribbons, and some teardrop and grape tomatoes.

Our enjoyment of this pasta was perhaps disproportionate to the effort that went into it. It was really quite delicious.

Pasta with Pesto, Tomatoes and Pepperoni

1 lb. pasta (farfalle is pictured)
1 tbsp. olive oil
2 cloves garlic, minced
1 cup golden grape tomatoes, sliced in half
1 cup pepperoni, cut into thin strips
About 1 cup of freshly made pesto (use all of the pesto from the Basic Pesto recipe)
Fresh-ground black pepper to taste
Grated parmigiano-reggiano for spooning at table

1. Cook pasta according to package directions for al dente. Drain and set aside.

2. Heat olive oil in a medium saucepan over medium heat. Add garlic and cook until softened. Stir in the cut tomatoes and pepperoni and cook until the tomatoes have softened a bit, but not fallen apart, about 5 minutes.

3. Toss the cooked pasta with the tomato sauce, pesto and black pepper. Serve with additional parmesan cheese.