Tomato Pasta



INGREDIENTS:

300g (10 oz) large pasta spirals (dry pasta)

2 table spoons of extra virgin olive oil,
more if you like it

2 large garlic cloves, crushed and finely chopped,
more if you like it

4 large ripe tomatoes, well chopped,
seeds and skin included. Remove the seeds and skin
if you're fussy...

handful of well ripped basil leaves

Salt and pepper, to taste

4 table spoons of freshly and finely grated parmesan
style cheese (Parmigiano Reggiano recommended!)

DIRECTIONS:

1. Cook dry pasta in plenty of salted boiling water for 10-12
minutes. Don't drain. Prepare the sauce while the pasta is
cooking:

2. Sauce: Heat the olive oil gently in a large frypan or wok.
When moderately hot add the garlic and gently fry until lightly
coloured only. Avoid overcooking. Add the tomatoes and cook for
several minutes, stirring and folding the ingredients. If there
is a lot of liquid from the tomatoes, turn up the heat a little
and reduce it a bit. Stir in the basil and turn the heat down.

3. By this time the pasta should be cooked. Turn off the heat
to the pasta and use a slotted spoon to transfer the pasta to
the sauce in the other pan. Don't worry if a little of the
cooking water is transferred - this is a good thing as long as
you don't swamp the sauce with it. Season to taste, stir and
pour into a large pasta bowl for serving. Scatter the cheese
over the whole dish, reserving some for the table.



Tomato Pasta