twenty minute meal: penne rigate with fresh tomatoes and pesto

it's been one of those busy days where you have no time to even think about (or pick up) dinner- then you get home, and everyone's hungry...

• 2 ripe large tomatoes, quickly chopped
• 2 tbs or so homemade pesto sauce (from a few nights ago)-see recipe
• or, 2 tbs arugula-hazelnut pesto-see recipe
• about 2 cups dry penne rigate (or whole wheat / brown rice penne)
• 2 tsp extra virgin olive oil
• a touch of sea salt & cracked pepper
• parmesan cheese (optional)
• 20 minutes (as long as you have ready made pesto in your refrigerator- which you really should)

you've got dinner!

cook pasta al dente per package instructions in salted boiling water. mix pesto in a bowl with tomatoes and olive oil and add a teaspoon or two of the water from the cooking pasta. add cooked pasta to sauce, enjoy....simple as that!