- 1 lb dry penne (or other favorite pasta)
- 4-5 medium tomatoes
- 1 (good size) bunch of fresh basil
- a few tablespoons (or more) of olive oil
- salt and pepper to taste
Boil the penne as directed on the package.
Cut the tomatoes into fourths and squeeze them with your hands into your serving bowl to release all the seeds and juice (the whole mushy tomato AND the juice and seeds should go into the bowl). Tear the basil leaves and add to the tomatoes. Add a good bit of olive oil (at least a few tablespoons) and season well with salt and pepper.
Mix your tomato-basil sauce with the cooked, drained pasta and serve either warm or chilled.
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