Instructions: *NOTE: Original recipe used 1 Tbsp olive oil..I used a nonstick skillet so I was able to reduce the oil down.

**NOTE: peel, seed and chop tomatoes, abt 3 C
***NOTE: We didnt use the cheese so I entered the measurement into the ingredient column so that it wouldnt calculate into the nutritional information. If you use it then the counts would be high then is reflected below.

In Dutch oven, cook pasta to desired doneness as directed on package.

Meanwhile, heat oil in large nonstick skillet over med-high heat until hot. Add garlic slices. Reduce heat to med-low; cook and stir until lightly browned. With slotted spoon, remove garlic from oil; discard garlic (I didnt do this .. I kept the garlic in the pan).

Quickly add tomatoes, salt and pepper to skillet. Cook over med heat about 10 min or until tomatoes are softened and liquid evaporates, forming a thick sauce. Stir in basil; remove from heat.

Drain pasta; return to Dutch oven. Add tomato mixture and cheese

(optional); toss gently.

Make 4 (2 C) servings.

NOTES : This was very, very good.

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