Pennette Fresche

• 1-18 pound Ripe Cherry Tomatoes (500g)
• 1 clove Fresh Garlic, Finely Chopped
• 10 leaves Fresh Basil
• 14 ounces, weight (400g) Pennette Pasta
• Extra Virgin Olive Oil
• Salt

1. Put a good-sized pot of salted water to boil for the pasta.
2. It is important to cook the pasta in lots of water!
3. In the meantime, cut the cherry tomatoes into quater slices (or smaller if the tomatoes are big), sprinkle with some salt and let drain in a colander for a few minutes to get rid of the extra water, or it will just puddle on the bottom of your serving bowl.
4. Put the tomatoes in a heat-resistant bowl with the garlic, torn or chopped basil and enough olive oil to coat the pasta.
5. Toss with cooked pasta and serve.

tomatoes, garlic, basil, weight, extra virgin, salt

Taken from tastykitchen.com/recipes/main-courses/pennette-fresche/ (may not work)