Garlicky Pasta with Fresh Tomatoes and Basil
- 3 Tbs extravirgin olive oil
- 3 garlic cloves (minced)
- 5 cups chopped plum tomatoes (about 2 pounds)
- 6 cups hot cooked campanella (about 12 ounces uncooked pasta)
- 1/3 cup chopped fresh basil
- 1/4 cup grated fresh Parmesan cheese ((1 ounce))
- 1 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Heat olive oil in a large 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.
