Pasta Pomodore

Ingredients

8 oz capellini (angel hair pasta)
3 quarts water
1 teaspoon kosher salt
8 to 10 medium to large roma tomatoes, cut into bite-sized chunks
2 to 4 large cloves of garlic (depending on how garlicky you like it), minced
1/4 cup Luna Olivo Basil Olive Oil
12 leaves of basil, cut into chiffonade
parmegiano reggiano

Preparation

1. Start the pasta water. Once it starts boiling, add kosher salt. Break pasta in half and add to the pot. Stir and cover. Bring back up to a boil, then cook til al dente. Drain.

***While the pasta cooks***

2. Add the olive oil to the pan over medium heat. Saute the garlic until it just starts to turn golden.

3. Add the tomatoes and cook for 10 minutes, just until they are hot and start releasing their juices.

4. Turn off the heat and stir in the basil. Allow to sit until the pasta is ready.

5. Spoon over a bowl of cooked pasta and garnish with more basil and fresh grated parmegiano reggiano.