Pasta with Tomatoes and Basil

Pasta with Tomatoes and Basil

Ingredients

¼ cup extra-virgin olive oil

1 large clove garlic, peeled and crushed

2 (14-ounce) cans Italian tomatoes*

3 large basil leaves plus 1 tablespoon chopped basil, for garnish

Kosher salt and fresh-ground black pepper, to taste

1 pound pasta of your choice, cooked according to package directions and drained

2 tablespoons grated parmesan

Method

In a nonreactive skillet over medium-high heat, heat the oil. Add the garlic and cook until just turning brown. Add the tomatoes, whole basil leaves, salt and pepper and cook about 5 minutes, stirring periodically with a wooden spoon, until thickened into a sauce. Crush the tomatoes with the back of the spoon and cook until sauce is thick again.

Add pasta to pan and use tongs to toss together. Serve topped with chopped basil and parmesan. Makes 4 to 6 servings.

* You can use canned diced tomatoes, cherry tomatoes, or plum tomatoes that you squeeze through your fingers to break up before adding to the pan.