1 pound spaghetti
2 jars oven roasted eggplant pesto
2 cups chopped tomatoes
salt and freshly ground black pepper
1 teaspoon chopped garlic
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh basil Leaves
Cook pasta according to directions on package. In a large skillet place the oil, garlic and seasoning. Lightly brown the garlic. Add the tomato and basil. Saute for 3 to 5 minutes. Add the pesto and heat for 2 to 3 minutes. Lightly drain the pasta, add to sauce and mix well. Place in a serving bowl and serve.
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