Maccherun’ ca pummarola

This is an 'authentic' Italian recipe my brother brought back from his mission. It's pretty easy, super healthy, and great for using up basil and tomatoes from the garden (that I don't have... but I hear it's good for that).

Ingredients:
300 g. Penne pasta
6 medium tomatoes
1 clove garlic
7-8 medium-size fresh basil leaves cut into small strips
5-6 tbsp extra-virgin olive oil
4-5 tbsp grated Grana Padano (or parmesan, fresh is best, but the other stuff works too)
salt

Directions:
1. Bring a pot of water to a boil and dump in the tomatoes. Let them boil for about 30 seconds and then remove them to a bowl of cool water. Remove the peel, seeds, and vegetation water and slice the meat of the tomato into ½ inch pieces & set apart.
2. In a small frying pan heat up the 5-6 tbsp of olive oil & add the clove of garlic (sliced into about 5 or 6 slices) into the oil and saute it on medium heat for 1-2 minutes or until it begins to brown. Once it begins to brown, take the garlic out of the oil and throw it away.
3. Place the previously cut up tomatoes into the oil and add the basil leaves, cut into strips, into the tomatoes. Add salt to taste (I like a lot). Let it simmer on medium heat for 15-20 min.
4. In the meantime, bring a pot of water to a boil (preferably not the same water you used to boil the tomatoes). When the water begins to boil, add salt to the water (a handful or two). Add the pasta to the water and let it boil, mixing every so often to keep it from sticking. When the pasta is “al dente," drain the pasta, return it to the pot and add the sauce. Mix well and serve immediately. Top with the grated cheese.

Number Of Servings: 2-3

Preparation Time:15 min. preparation, 30 min. cooking