Prepare the pasta according to package directions. Save 1/2 cup of the pasta water.
Wash and dry the tomatoes I used the multi colored grape tomatoes. In a frying pan, heat 3 tbsps. of olive oil and sauté the chopped garlic for 20-30 seconds. Add in the tomatoes and give them a toss then cover and let them cook on medium heat until the tomatoes are super tender.
Remove lid and mash the tomatoes to obtain a paste texture. You can leave a few pieces that are not mash all the way through if you prefer.
Add in the black pepper, chili flakes (optional), pasta water, salt and pesto sauce. Sauté the ingredients together on simmer for 2 minutes and then add in the cooked pasta and cook together for 3-4 minutes on low heat so the pasta absorbs all the sauce.
Remove and serve. You can add some fresh basil or freshy grated parmesan cheese to finish off the toppings.