Summertime Pasta With Tomatoes, Basil & Lemon

• 1 large (28 oz) can plum tomatoes - diced - juices reserved
• 6 cloves garlic - coarsely chopped
• 4 Tbsp. extra virgin olive oil
• zest of one lemon
• juice of two lemons
• 10 large basil leaves
• salt & freshly ground black pepper to taste
• 1 lb. thin spaghetti

1. Cook spaghetti in boiling salted water until tender. Drain, sprinkle with 1 - 2 Tbsp. olive oil and set aside to cool.
2. In a medium saucepan, heat olive oil and chopped garlic over medium-low heat until garlic is fragrant and just tender, about 5 minutes. Add tomatoes and their juice and cook about 5 minutes more. Cool to room temperature.
3. Stack basil leaves, roll tightly and slice into thin ribbons.
4. In a large bowl, mix spaghetti, tomatoes, lemon juice, zest, basil and black pepper.
5. Serve at room temperature by itself or as a side dish for grilled fish, shrimp or chicken.

tomatoes, garlic, extra virgin olive oil, zest of one lemon, lemons, basil, salt, thin spaghetti

Taken from www.epicurious.com/recipes/member/views/summertime-pasta-with-tomatoes-basil-lemon-1200633 (may not work)