Pasta Al Fresco

Here is a great, easy, fresh pasta sauce that's perfect for summer tomatoes. You can make it in less time than it takes to boil your pasta.

2-3 tablespoons olive oil
2 cups of diced tomatoes -- farm grown summer tomatoes are really best, but if you can't get these, substitute grape tomatoes, chopped into quarters
2-4 cloves of garlic, minced
1/2 tsp. fresh cracked black pepper
1 tsp. salt
2 tablespoons fresh basil, chopped
1 teaspoon fresh rosemary, minced (you can substitute dried herbs, and if you do so, use half of these amounts. It'll still be good, but it's infinitely better and brighter with fresh herbs)
1/3 cup of dry white wine (optional)

Heat the olive oil over medium heat and quickly saute the garlic, taking care not to let it brown at all. Once its translucent, add the tomatoes, salt and pepper and toss thoroughly. Cook this over medium to medium-low heat until the tomatoes start to break down. Add the rosemary and pepper and continue to saute until a nice liquid forms. If the sauce doesn't form enough liquid to coat the pasta you're cooking, you can either add the 1/3 cup white wine, or the same amount of pasta water, right before you drain your pasta.

Toss this sauce with 1 pound of your favorite pasta, throwing the basil in as you toss. Serve with grated cheese.

You could also add shrimp or sliced chicken if desired.