* 3 cloves garlic, minced * 2 cans (14.5 ounces each) italian tomatoes, or about 2 pounds fresh peeled and diced tomatoes * 1/4 teaspoon freshly ground black pepper * 1/2 cup chopped basil leaves * 1/3 cup extra virgin olive oil * 12 ounces dry angel hair pasta, cooked
Preparation: Heat olive oil and add garlic; cook until garlic is tender. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, the fresh chopped basil, and half of the Parmesan cheese. Serve immediately and pass remaining Parmesan. Serves 4.