Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta al dente, with a bite to it.
While the water is heating, begin the sauce by heating a large, deep skillet over medium heat. Add the olive oil, garlic, and onions. Saute for 8 to 10 minutes; reduce the heat a bit if the onions begin to brown. You want them to become sweet and soft, but not to caramelize.
Stir in the tomatoes and heat through. Season the sauce with salt and pepper. Wilt in the basil and turn off the heat. Stir in pesto sauce.
Drain the pasta and add to the sauce. Toss in the pan to distribute. Sprinkle in the cheese, tossing to combine (or leave out and serve at table). Grab a meat fork. Stick the fork into the pasta and bring up a heaping forkful. Turn and twist the pasta, using your palm to guide the pasta a bit, to form a nest. Serve! Makes 8 nests, 4 inches wide and 5-6 inches long.
For Vegan omit the cheese or use a Vegan Cheese sub.