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Serves 4
2-4 fresh Backyard Farm tomatoes
4 tablespoons extra virgin olive oil
10 fresh basil leaves, chopped
2 garlic cloves, crushed
1 pound penne
Kosher salt and freshly grated pepper
Freshly grated parmesan cheese
Coarsely chop the tomatoes. Place into a salad bowl, add the oil, basil and garlic and season with salt and pepper. Mix well, and set aside while pasta cooks, to allow flavors to blend.
Bring a large pot of water to boil over high heat on stove. Salt water. Add pasta, cook until al dente. Drain, toss with tomato sauce and serve with grated cheese.
