Capellini Pomodoro

• 4 cloves garlic, finely minced
• 2 lb. plum tomatoes, seeded and diced
• 1 oz. fresh basil leaves, minced
• 1/3 c. extra virgin olive oil
• 3 oz. Parmesan cheese, freshly grated
• 12 oz. dry angel hair pasta, cooked
• 1/4 tsp. black pepper

1. Cook pasta according to package instructions; keep warm. Meanwhile mince garlic and basil.
2. Set each aside.
3. Seed and dice tomatoes.
4. Grate Parmesan cheese; heat olive oil in large skillet over medium heat.
5. Add garlic and cook until it turns white.
6. Add tomatoes and pepper and heat through, stirring constantly, 2 to 3 minutes.
7. Tomatoes should not lose their shape.
8. Remove from heat. Transfer hot, cooked pasta to large bowl.
9. Toss pasta gently with tomato mixture, basil and half the Parmesan cheese.
10. Serve immediately and pass remaining Parmesan cheese.

garlic, tomatoes, fresh basil, extra virgin olive oil, parmesan cheese, hair pasta, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=885062 (may not work)