2-3 garlic cloves per person, minced
4-6 ounces of fresh tomatoes per serving (2 lbs to start)
2-3 tops of basil per serving (chopped course)
Add sugar to taste if tomatoes are too acidic
Romano or Parmesan cheese, flaked or shredded
Garnish with whole basil leaves
Salt and pepper
At start of sauce, have 2 qts water come to a boil.
Heat 1/3 cup olive oil in seperate pan.
Put garlic in oil to season oil but don’t cook longer than 1 minute.
Place tomatoes in oil and saute for 4 - 6 minutes.
During the time the tomatoes are cooking, the water should reach a boil. (Don’t forget to salt.)
Place pasta in water. Cook to al dente or when pasta floats to the surface.
Drain pasta but do not rinse.
Place cooked pasta into pan with cooking tomatoes. Toss tomatoes and pasta with fresh basil.
Serve immediately with fresh Romano or Parmesan.