1 lb. plum tomatoes (6 med. size)
1 tbsp. olive oil
Salt and pepper to taste
1 (16 oz.) pkg. rigatoni (lg. tubes) or penne macaroni
1 (7 oz.) container refrigerated pesto sauce

Preheat oven to 400 degrees. Cut each tomato lengthwise into quarters; remove/discard seeds. In jelly-roll pan, toss wedges with olive oil, pepper and 1/2 teaspoon salt. Roast tomatoes 20 minutes, turning once, until soft. While tomatoes are baking, prepare rigatoni as directed, using 1 teaspoon salt in water. Drain well. In large bowl, toss hot rigatoni with pesto sauce to coat well; gently stir in roasted tomato mixture. Makes 4 main-dish servings.