Better Than Olive Garden Pasta Pomodoro

I have always loved Olive Garden's Pomodoro. This is what I came up with when I experimented at home. This does not heat up your kitchen and is a light supper dish for those hot summer evenings. If you like spice, add some crushed red pepper flakes to taste. Just don't use anything but the freshest ingredients--you'll end up with something that tastes pasty/chemical/bitter/etc.

• Ready In: 11 mins
• Serves: 2-4

Ingredients

• 2  garlic cloves, finely chopped
• 2  lbs  fresh garden tomatoes, medium dice (If you can't get garden tomatoes, buy the ripest Romas you can find at the grocery.)
• 1⁄4 cup  finely chopped fresh basil leaf (not dry)
• 1⁄4 cup extra virgin olive oil
• 4  ounces  good quality finely grated parmesan cheese (no canned stuff!) or 4  ounces romano cheese (no canned stuff!)
• 12  ounces  fine pasta, cooked (cappellini or angel hair)
•  fresh ground pepper
•  salt

Directions

1. Heat olive oil over high heat and add garlic; saute for 30 seconds.
2. Add tomatoes, salt, and pepper.
3. Saute for another 30 seconds, stirring constantly.
4. Remove from heat.
5. Add cooked pasta and chopped basil.
6. Toss gently.
7. Turn into serving bowl/dish, add 1/2 grated cheese, and toss again.
8. Serve immediately and pass the last 2 oz. of grated parmesan.