8 ripe Roma tomatoes, cored, seeded, & diced
4 garlic cloves, minced
1/3 cup extra virgin olive oil
8 basil leaves, torn
salt & pepper
1 pound al dente cooked pasta, reserve water
1. In large skillet, heat olive oil
2. Add tomatoes and garlic until garlic starts to turn golden
3. Add hot pasta & ¼ cup of reserved pasta water
Salt & Pepper to taste.
4. Remove from heat and toss fresh basil with pasta & tomatoes
5. Transfer to serving platter and grate fresh Reggiano Parmigano over top.