Instructions: Cook pasta in large pot of boiling salted water until tender but still firm to the bite, 8 to 10 minutes. Drain, reserving 1/2 cup of cooking liquid.

While pasta water is heating, broil tomatoes in small roasting pan about 4 inches from heat source, turning 2 or 3 times during cooking, until charred, about 12 minutes.

Process garlic, parsley, cheese, olives, capers, lemon juice, pine nuts and pepper to taste in food processor until completely combined, 30 to 45 seconds. Add olive oil in thin stream with motor running. If mixture looks too dry, add reserved cooking water little at a time and pulse with food processor to mix until desired consistency.

Chop tomatoes. Toss pasta, pesto and tomatoes and serve.

This recipe yields 2 servings.

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