Fresh Tomato and Garlic Penne

 

1 1/4

cups uncooked penne pasta (4 oz)

2

teaspoons olive or vegetable oil

2

cloves garlic, finely chopped

1

lb plum (Roma) tomatoes (6 medium), coarsely chopped

1

tablespoon chopped fresh basil leaves

1/4

teaspoon salt

1/8

teaspoon freshly ground pepper

• 1 Cook and drain pasta as directed on package, omitting salt.
• 2 Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.