Ingredients
To make the basil pesto, combine basil leaves, almonds, cloves of garlic, some olive oil, Mozzarella cheese and, season with salt and pepper in a bowl.
With a food processor blend it until you have a smooth paste, and add remaining of olive oil. Mix well and set aside.
Simply cook Penne pasta in salted water until cooked well and is soft.
Heat some water in a pot, add some salt, and make sure salt is enough. Bring it to a boil. Add Penne pasta and boil it until soft (about 15 minutes).
Meanwhile, heat the oil in a pan and fry cherry tomatoes for 2-3 minutes, until slightly soft.
Add pesto sauce and fried tomatoes to the pasta and gently mix together. Garnish with cheese and drop some olive oil.
If there is leftover sauce, store it in an airtight jar in the fridge for a week.
