Pasta and Tomatoes
1 pound bow tie pasta, uncooked
1 1/2 pounds ripe tomatoes, cored and cut into 1/2 inch dice; 4 cups.
1/4 cup olive oil
1/4 cup chopped fresh basil leaves
1 clove garlic, crushed through press
1/2 tsp. salt
Grated Parmigan cheese
In large pot of boiling salted water, cook pasta, stirring occasionally, until firm to the bite, about 10-12 minutes. In large serving bowl, combine tomatoes, olive oil, basil, garlic and salt; set aside. Drain cooked pasta in colander; shake well. Add immediately to tomato mixture. Toss gently. Sprinkle with cheese.