Ingredients

• 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

Directions

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.

Notes