Pomodoro E Basilico

I have a bunch of pictures that I need to put up here, but time is alluding me right now. So, instead, here's a recipe that I made last night. It's from the mom of a high school friend of mine and she taught me how to make it years ago. Faced with a bumper crop of Roma tomatoes and basil, I remembered having it tucked away yesterday. It really is super simple and fantastic with fresh tomatoes, though canned ones will work as well. Enjoy!

Pomodoro E Basilico (Tomato and Basil)

1/4 C. extra-virgin olive oil
3 Tbs. thinly sliced garlic
2 lbs fresh ripe plum tomatoes, peeled, seeded and thinly sliced lengthwise or 3 cups canned whole, peeled tomatoes, with their juice, coarsely chopped.
Salt
1/4 C. fresh basil leaves, torn by hand in 1/2 in pieces
pinch of red pepper flakes
1 lb. pasta of your choice, cooked to package directions (for best results, time the pasta to finish cooking AFTER the sauce is finished)

• Put all but 1 Tbs. of the olive oil and all the garlic in a large skillet over medium-high heat and cook until the garlic begins to sizzle.
• Add the tomatoes as soon as the garlic begins to change color. If using fresh tomatoes, you'll notice they give off a fair amount of liquid. When the liquid begins to reduce, season with salt. If using canned tomatoes, season with salt at the beginning. Continue cooking over a medium-high heat until the tomatoes have reduced and separated from the oil, about 10-20 minutes depending on the size of the skillet.
• When the sauce has reduced, add the torn basil leaves and the optional pinch of red pepper flakes. Cook for 1-2 minutes, then remove from the heat and set aside.
• Add the pasta and remaining olive oil and toss to coat. Taste for salt and serve at once.