2 cloves garlic, minced
2 pounds plum tomatoes, seeded and diced
1 ounce fresh basil leaves, minced
1/3 cup extra virgin olive oil
3 ounces Parmesan cheese
12 ounces cappellini pasta cooked
1/4 teaspoon pepper
Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat thoroughly (about 2-3 minutes), stirring constantly. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass the remaining Parmesan.