Pasta with Fresh Tomatoes and Basil

It's that beautiful perfect time of year when tomatoes are abundant and delicious. (I'm concentrating on that piece of summer so I don't obsess on the hellaciously hot temperatures we'll endure for at least the next six weeks.)

I've used tomatoes from the farmers market and from a work colleague's garden plot to make mozzarella and tomato salad, bacon and tomato sandwiches and a big batch of salsa (that recipe still to come).

Last night, I had an assortment of a few tomatoes of different sizes and shapes: a pear tomato or two, a few cherry tomatoes and a big beefsteak with a couple of bruises.  Used them to make this wonderfully tasty dinner.  Italian summer on a plate....

Pasta with Fresh Tomatoes and Basil
Makes 6 servings.

(The quantities here are really just guidelines.  You could use the same ratios to make smaller batches, or adjust things if you'd like a little more basil or a bit less garlic.  A pinch of red pepper flakes might also be just what the doctor ordered if you'd like a hint of heat.)

2 1/4 pounds ripe tomatoes
3/4 cup fresh basil leaves
1 tablespoon minced garlic
1/4 cup olive oil
Salt and pepper
1 pound cooked spaghetti or angel hair
Grated Parmesan cheese, optional

Finely chop tomatoes, basil and garlic and mix with olive oil.  (You can also process everything in a food processor to a rough chop or finer puree if you'd like things easy.  That's what I did.)

Toss sauce with hot pasta.  Drizzle a little more olive oil and sprinkle with Parmesan cheese before serving.