Garlicky Pasta with Fresh Tomatoes and Basil

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This is just so good. But when you combine fresh tomatoes and basil with extra virgin olive oil, garlic and Parmesan, it’s hard to imagine something bad! (Looking forward to tonight’s leftovers…)

One thing though: I think12 oz of pasta (as the original recipe calls for) overwhelms the sauce. You may want to experiment, but I guesstimate 8 oz. of pasta to be just right — play with the proportions, however, to suit your taste.

8 oz uncooked pasta (see note, above)

3 tablespoons extra virgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 pounds)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Cook pasta according to package directions; drain and keep warm.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.

Serves 3-4.