Capellini Pomodoro

This was a good vegetarian dish I made last week. Tanner liked it, Justin liked it, but said it would have been perfect with a lot more chicken (there was none) and far fewer tomatoes (the "pomodoro" part). Kinley just hung her head in exasperation of all the tomatoes. I, for one, thought it was really good just the way it was :) Maybe a little more basil.Capellini Pomodoro
Ingredients
2 and 1/2 pounds roma or plum tomatoes
2-3 cloves minced garlic
1 ounce fresh basil leaves, minced
1/3 cup virgin olive oil
3-5 ounces fresh parmesan cheese
12 oz dry angel hair pasta, cooked
1/2 - 3/4 teaspoon black pepper.

Directions
Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass remaining Parmesan.

Recipe modified from Olive Garden's recipe.