Easy Tomato Basil Pasta

I'm here with a super simple dish that I make for myself all the time. It's a quick and easy, go-to recipe, and calls for the best ingredients, well in my opinion.

Here's what you need:

About 4 tomatoes diced, plenty of extra virgin olive oil, chopped garlic (about 1 clove per person, or more if you're like me),  chopped basil, red pepper flakes (about 1 pinch per person), salt, parmisiano reggiano, pasta (penne or angel hair) 

Here's the best way to chop basil. It gives you those thin little strips of basil that just go perfectly on top of pasta. Since I've had my basil plant, we've been using it like, everyday. I try to find ways to sneak it into every recipe.

1) Wash and dry each basil leaf.

2) Stack the leaves, and roll them up like a cigar.

3) Then use a chef's knife to thinly slice the leaves.

Voila!

Chop the rest of your ingredients like so. I keep the garlic pretty course, since it's over the heat for so long. At this point it's a good time to boil your water, don't forget to salt your water!

Sauté garlic and red pepper flakes in the olive oil until fragrant, no more than 2-3 minutes, or it will burn. And there's nothing worst than burnt garlic.

Add your tomatoes and sauté until they begin to break down, not to long or they'll fall apart, and you'll be left with just skins.

Drain the pasta when it's 'al dente', and add the tomato mixture. Toss together in a large bowl with the basil. Serve topped with a generous amount of parmesan and enjoy!

I love this paired with chicken apple sausage and a fresh salad!