• 1 clove garlic
  
• 15-25 leaves of bazil (fresh)
  
• 2 tablespoons olive oil
  
• 2 small-medium tomatoes or 1 large tomato
  
• Enough pasta for one large serving (I prefer shapes that hold
  
• sauce well, such as radiatore)
  
• salt
  

Directions: Chop up the garlic finely. Cut the tomatoes into small
chunks. Wash the basil and tear up the larger leaves (leave smaller
leaves whole)

Heat up the olive oil in a frying pan (use enough oil to more than
cover the bottom of the pan), and start sauteeing the garlic, but
don't let it get brown. After it has sauteed for a minute or two, add
the tomato chunks and some of the basil.

Cook on low heat, stirring, until tomatoes get soft, but haven't yet
fallen apart completely (10-15 min.). Throw the remaining basil in
while the tomatoes are cooking. Add salt to taste.

Serve over cooked pasta. Makes one serving.