Olive Garden Capellini Pomodoro II

8 Medium Tomatoes
11 Basil leaves, fresh chopped
14 ounce Dry Capellini pasta
2 1/2 cloves Garlic, minced
6 tablespoons Extra Virgin Olive Oil
Salt and freshly ground pepper

Chop tomatoes, season with salt, pepper, chopped basil, garlic and oil.

Cook the Capellini in salted boiling water and drain.

Toss with tomato mixture.