Rinse the tomatoes under cold water and and cut into halves. In a large skillet over medium heat, sauté the garlic in olive oil until golden. Add the tomatoes and stir together for a few minutes. Add salt to taste.
Mix in the Pesto Genovese. Remove from heat.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, and mix into pesto mixture. Serve immediately with a sprinkle of Parmigiano.