Guest Author - Jennifer Wolf

I use Barilla's "Pipettes" pasta with this dish. If you're not familiar with them, imagine a cross between a mini pasta shell and an elbow macaroni. Of course, any shape will do! This recipe serves four.

Ingredients:
8 ounces pasta, cooked and drained
2 tablespoons olive oil
2 cloves of garlic, minced
1 1/2 pounds plum tomatoes, coarsely chopped (about 8 plum tomatoes)
1/2 cup loosely packed fresh basil, chopped or torn into small pieces
1/4 teaspoon salt
coarse grain black pepper, to taste
1/4 cup freshly grated Parmesan cheese

Directions:

1. Cook and drain the pasta according to the package directions.
   
2. In a large skillet, heat the olive oil over medium heat.
   
3. Add the minced garlic, and allow to cook for one minute. (Be careful not to let the garlic burn.)
   
4. Add the tomatoes and cook for 4-5 minutes. Stir frequently.
   
5. Add the basil, salt, and pepper. Cook for one additional minute.
   
6. Pour the tomato mixture over the pasta.
   
7. Add the freshly grated Parmesan cheese and enjoy!