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OLIVE GARDEN'S CAPPELLINI POMODORO

Source: The Olive Garden

2 cloves garlic, minced
2 lb. plum tomatoes, seeded and diced
1 oz. fresh basil leaves, minced
1/3 C. extra-virgin olive oil
3 oz. Parmesan cheese
12 oz. dry angel hair pasta, cooked
1/4 tsp. pepper

Heat olive oil and add garlic. Cook until garlic turns white. Add tomatoes and pepper. Heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately with the remaining Parmesan.