Dinner last night, trying to take advantage of all the fresh tomatoes and basil from our garden.  The recipe comes from “My Recipes”, easy and yummy!

1/3 cup extra virgin olive oil

2 large garlic cloves, finely chopped

3/4 teaspoon kosher salt

1 1/4 pounds (1 quart) small cherry and teardrop tomatoes (I used a combo of grape, Roma and beefsteak)

3/4 pound seashell pasta (I used a bag of bowties, it was a little over a pound, I just used it all)

1/2 cup shaved Parmesan cheese (I used shredded)

1/2 cup thinly sliced fresh basil leaves

1  Combine oil, garlic and salt in large bowl.  Chop all tomatoes and add to bowl, stirring to combine.  Let stand about 30 minutes, stirring occasionally.

2  Meanwhile, cook pasta according to package directions.

3  Drain pasta, saving 1 cup cooking water.  Toss pasta with tomato mixture, then with cheese and basil.  Mix in additional pasta water as needed.  Season with salt.