Italian Pasta with Tomato and Basil

• 3 cups chopped tomatoes, or one 7 to 8 oz jar, drained and sliced.
• 1 cup shredded parmesan and Romano cheese, divided
• 1 tablespoon julienne-cut fresh basil leaves, or 2 tablespoons dried basil leaves, crushed
• 1 to 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 oz. bow tie pasta, cooked, drained

Mix tomatoes, 3/4 cup of cheese, basil, garlic and oil.

Toss hot pasta with tomato mixture.  Sprinkle with remaining grated cheese.

• Yields: 6 to 8 servings
• Preparation Time: About 45 minutes