Tomato Pasta Recipe

I'm all about easy and cheap recipes. Here's one I got from a friend during a recipe exchange, and Matt and I love it.

Tomato Pasta
Amy Huff

• 28 oz. canned petite diced tomatoes (or fresh tomatoes)
• 4 to 6 cloves of garlic
• 2-4 T. olive oil
• salt
• pepper
• parmesan cheess
• about ½ lb. spaghetti
• fresh basil (optional)

1. Cook spaghetti.
2. Heat olive oil. Dice garlic, add to olive oil, and cook for a few minutes. Add tomatoes. Season with salt and pepper. Don't boil, but heat thoroughly. Tomatoes will break down, but should not dissolve completely.
3. When spaghetti is cooked and drained toss tomato sauce to coat spaghetti. Sprinkle with parmesan cheese. If desired, garnish with fresh basil.