By Linda Gassenheimer
Fresh, flavor-packed tomatoes and basil blend to make this red pesto sauce, a tasty variation on a traditional pesto. It retains its vibrant flavors, because it’s not cooked — relying on the heat of the cooked spaghetti. My Italian friend, Ugo, mentioned that he made this sauce for his family and they raved about it. I’ve adapted his recipe for this quick dinner.
The secret to the sauce is to squeeze the juice and seeds out of the tomatoes. Just cut them in half and squeeze. Be sure to catch the juice and seeds in a bowl to add to bottled dressing for a fresh boost. You can also stir them into mayonnaise for a light mayonnaise sauce.
This meal contains 558 calories per serving with 34 percent of calories from fat.