Pasta is the world’s best dish. It is so wonderful to whip up a tasty dinner in the time it takes to boil water and cook pasta. My tomato plants have given me a couple of ripe tomatoes (with many little green ones waiting in the wings) and my basil plant has been going strong, so I decided to whip up a nice summer pasta with them. Just start by warming up some olive oil in the sauce pan (while the pasta water is coming to a boil), add some sliced garlic cloves, black pepper and red pepper flakes and cook them slowly over med-low heat, so the garlic does not brown and get bitter.
After 2-3 minutes, add the chopped tomatoes (seeds OK) and raise the heat a bit and let them cook a minute or two.
If the pasta is not ready (cook two minutes less then the package indicates, and test for doneness) then remove saute pan from heat. When pasta is ready (remember al dente pasta has a lower glycemic index rating and tastes a lot better than pasta totally cooked through) return pan to the heat and toss in pasta, along with the chopped basil.
Plate up the pasta and top with parmesan cheese. I really, really love my parmesan and I added a lot more to my pasta then this – I’m just too embarrassed to show you. Enjoy.