Fresh Tomato and Garlic Penne

FRESH TOMATO AND GARLIC PENNE

1 1/4 cups uncooked penne pasta (4 oz)
2 tsp. olive or vegetable oil
2 cloves garlic, finely chopped
1 lb. plum (Roma) tomatoes (6 medium), coarsely chopped
1 Tbsp. chopped fresh basil leaves
1/4 tsp. salt
1/8 tsp. freshly ground pepper

Cook and drain pasta as directed on package, omitting salt. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta. Makes 2 servings.

*Betty Crocker