Garlicky Pasta with Fresh Tomatoes and Basil

This recipe shows how simplicity is a virtue--particularly if you have
good tomatoes. The garlic flavor is pronounced; reduce the amount to 2
cloves, if you prefer. If you can't find campanella, try orecchiette,
fusilli, or shells.


3 tablespoons extravirgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 pounds)
6 cups hot cooked campanella (about 12 ounces uncooked pasta)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Heat olive oil in a large Dutch oven over medium-high heat. Add minced
garlic; saute 30 seconds. Add chopped tomatoes; cook for 2 minutes or
until thoroughly heated, stirring occasionally. Add pasta, basil, cheese,
salt, and pepper, tossing gently to combine.

Yield: 6 servings (serving size: 1 1/3 cups)

Calories 310(27% From Fat); Fat 9.4g (Sat 1.9g,Mono 5.5g,Poly 1.2g);
Protein 9.8g; Cholesterol 3mg; Calcium 81mg; Sodium 677mg; Fiber 3.6g;
Iron 2.8mg; Carbohydrate 47.4g Cooking Light





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