-or can be gracefully had with just a dinner salad for those meatless nights.
I am never in need of pasta, as my food bank caters to this exclusively, and do enjoy finding various recipes to complement this fare. This is definitely one of our favorites that produce enough leftovers the next day. I promise you won't see another day with this dish in your refrigerator sitting smugly.
1 pd. of pasta
1/4 cup saved pasta water
1 can 14.5 oz. chopped tomatoes
3 tab. oil
3-4 cloves of garlic minced
3-4 leaves of fresh basil chopped or 1 tsp. dried
3 tab. parmesan cheese
In a small fry pan place oil and garlic. Set heat on low/medium and fry for 1-2 minutes. Add chopped tomatoes, salt and pepper to taste. Continue cooking until moisture from tomatoes is almost gone. You should see little pools of olive oil in the pan separating from the tomatoes. This is crucial, as this gives the tomatoes a carmelized flavor. Add chopped basil and turn off heat.
Meanwhile cook pasta according to directions. Drain, and save 1/4 cup of liquid. Toss tomato mixture, and reserved liquid into pasta. Top with parmesan cheese and stir lightly. Enjoy!