Garlicky Pasta

3 tablespoons extra virgin olive oil 4 garlic cloves, minced 2 pounds plum tomatoes, chopped 6 cups hot cooked Campanella (12 oz uncooked pasta) ⅓ cup chopped fresh basil 1 cup (4 ounce) grated fresh Parmesan cheese 1 ½ teaspoons salt 1/4 teaspoon freshly ground black pepper

1. 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.