Get your skillet smoking hot and add a twirl of olive oil.
Sprinkle in some cayenne pepper flakes, cook just until your eyes start to burn or if you remembered to turn on the vent fan until the air is spicy.
Add one good-sized shallot, chopped. After a minute of two add in a nice sized chopped garlic clove.
Now dump in a pint of canned tomatoes and a hearty dollop of your frozen pesto. I hate that I am already starting to use the tomatoes I have canned *this* year, but you know, if that’s all you got, you just go with it!
Enjoy over the seemingly abundance of this years spaghetti squash, or pasta, if you must, use as a pizza sauce or whatever your little heart desires. You know it’s good and good for you!