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       Tomatoes and Pasta

**Here's a simple recipe from Italian friends, that makes the most of these wonderful summer tomatoes:

Mince 1 clove elephant garlic, and place in a large serving bowl. Stir in 4-5 diced fresh tomatoes (don't forget the juices!) and a couple of tablespoons of your favorite olive oil, along with salt and freshly-ground pepper to taste. Top with several tablespoons of chopped fresh basil. Let this mixture sit while you cook about 1/2 pound of penne pasta until al dente. Toss the drained hot pasta into the bowl of tomatoes and mix thoroughly. Serve with fresh parmesan cheese, if desired. Delicious!