Garlicky Pasta with Fresh Tomatoes and Basil

3 tablespoons extravirgin olive oil
3 garlic cloves, minced
2 cups chopped plum tomatoes (about 1 pound), peeled and seeded
4 cups hot cooked rotini (about 8 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


Bring a pot of water to a boil. Cut a small X in the bottom of each tomato. Toss the tomatoes into the boiling water for 30 seconds, or until the skin splits - this will make peeling them a cinch. Add the pasta to the boiling water. While the pasta cooks, prepare the tomatoes.

Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 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.



--Adapted from Cooking Light magazine