2 lbs. ziti, penne, or other pasta, cooked

Pesto Sauce:

2 cups fresh basil leaves, chopped
1/2 cup walnut or pine nuts (optional)
4-6 large cloves garlic, minced or pressed
1 cup extra virgin olive oil
1 1/4 cups grated Parmesan cheese
3-4 anchovies, blended (optional)
cherry tomatoes, halved (optional)
1/4 teaspoon crushed red pepper flakes
dash of black pepper
salt, to taste

Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.

Pour this mixture over cooked hot pasta. Add tomatoes (if using). Stir well, and serve with bruschetta.

Can also be served at room temperature.

Variation: Add a teaspoon or so of freshly squeezed lemon juice.

Submitted by: CM