Though we paired this chunky sauce with fettuccine, it would also be nice with short pasta shapes, like penne, gemelli, or farfalle. For a more dramatic presentation, use multicolored cherry tomatoes, or a combination of cherry and pear (or teardrop-shaped) tomatoes.
Cook pasta according to package directions, omitting salt and fat. Drain; place pasta in a large bowl.
While pasta cooks, heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Add tomatoes and salt; cover and cook 4 minutes. Remove from heat; stir in basil and pepper. Add tomato mixture to pasta; toss well to combine. Top with cheese.
This was a very boring recipe and I will not make this again. Definitely needs additional ingredients. The ingredients included in this recipe consisted of the right amount of those ingredients but it just needs alot of additional things.
I liked the fresh basil and cherry tomatoes but there wasn't enough sauce for us. The next time I'll add more olive oil, more tomotoes, some chili flakes, chopped olives and a little less garlic.
Overall, very good.
This recipe is really quick and easy. It took more time for my noodles to cook than to make the sauce.
I was a little nervous about the amount of garlic, but the taste was thankfully not overwhelmed. Next time I may try just a tad less. Also I used grape tomatoes since I had some on hand, rather than cherry tomatoes.
Would make again.