Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
Cut each tomato crosswise into 8 to 10 thin slices. Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 minute, stirring constantly. Add tomatoes and pepper; increase heat to medium-high. Cook 2 minutes or until tomatoes slightly soften, stirring occasionally. Stir in pasta, reserved 1/4 cup cooking liquid, basil, and salt. Sprinkle with cheese.
I thought this very quick and easy dish was flavorful and would make it again. My family wanted a bit more of a "sauce" so they were less than enthusiastic. Not sure if I'll make it again because we have other similar recipes that they liked better, but definitely worth a try.
This is a rather basic recipe. But it provides such a great backdrop for improvisation, that I'm giving it 5 stars.
I have a lot going on in my garden and I'm trying to fit it in... First, I had Japanese eggplant that went viral on me and I had no idea how to cook it. After reading a couple of recipes, I cubed it and roasted it in a 450 degree oven. It was delicious. I added this in with the tomatoes. While it was excellent, it was too much cooking. Should have added it in with the basil. So next time...
I used yellow globe cherry tomatoes. Next time, I would halve. I added parsley along with basil.
But, the garlic was outstanding! and the added cooking water gave it the silkiness that pasta needs. Great basic recipe as is - or to be modified by what's growing outside!