Ingredients
2 1/2
cups uncooked penne pasta (8 ounces)
2
teaspoons olive or vegetable oil
2
garlic cloves, finely chopped
1
pound roma (plum) tomato, coarsely chopped (6 medium)
1
tablespoon chopped fresh basil leaves
1/4
teaspoon salt
1/8
teaspoon freshly ground pepper
Preparation
Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.
