Ingredients

• 1/2 cup extra-virgin olive oil

• 4 cloves garlic, minced

• 1 quart grape tomatoes, halved

• salt, to taste

• freshly ground black pepper, to taste

• 12 ounces angel hair pasta, or capellini

• 2 loosely packed cups basil leaves, chopped

• 1/2 cup freshly grated Parmesan cheese

Instructions

Prepare the Sauce

Heat the extra-virgin olive oil in a skillet or sauté pan over medium-low heat. Add three cloves of minced garlic and cook for about two minutes, or until tender and fragrant.

Add the tomatoes, salt to taste, and freshly ground black pepper to taste. Cook, stirring constantly, for two to three minutes, or until heated through. Remove from the heat.

Cook the Pasta

Bring a large pot of water to a rapid boil. Salt the water generously.

Boil the twelve ounces of angel hair pasta for four minutes. Drain in a colander.

Assemble

Transfer the hot, drained pasta to a large serving bowl. Top with the tomato sauce, two loosely packed cups of chopped basil, and Parmesan cheese.

Gently toss the pasta so it can absorb the sauce.

Serve

Serve immediately.