By Dianne Bunis
My garden and patio pots are abundant with herbs and it's a treat to snip fresh basil all summer long. I picked up fresh garlic at the farmers market to add to this healthy and quick, delicious meal.
12 ounces penne pasta
1-2 tbsp. extra virgin olive oil
2 cups diced variety of fresh heirloom tomatoes (yellow, red and green)
2 garlic cloves, finely chopped
Salt and freshly ground pepper to taste
1 cup fresh basil leaves, wash and remove stems, chiffonade (directions below)
1/4 cup freshly grated Parmesan cheese
How to make chiffonade: Stack a group of 4-6 leaves, tightly roll the leaves. While still holding with one hand, place on a cutting board and using a very sharp knife, cut roll into fine strips. Set aside for garnish.
In a pot of boiling water, cook pasta al dente -- until tender but still firm to the bite, about 8 minutes, stirring occasionally. Drain pasta, reserve 1/2 cup of the cooking liquid.
Drizzle olive oil into a sauté pan on medium heat, add garlic and cook until just translucent (do not overcook!) Add cooked pasta and tomatoes to pan, toss to coat; add enough of the reserved cooking liquid to moisten. Stir in Parmesan. Garnish with chiffonade. Season lightly with salt and plenty of fresh pepper.