| 1 teaspoon | Minced garlic |
| 1 tablespoon | Olive oil |
| 5 | To 6 Roma tomatoes, chopped (or substitute a 28 oz. can plum |
| | Tomatoes) |
| 3 tablespoons | Good balsamic vinegar |
| | Salt & pepper to taste |
| 1/4 cup | Chopped fresh basil |
| 1/2 lb. | Angel hair pasta (uncooked) |
| | Boccacino cheese, cut into bite-size pieces |
Saute the garlic in olive oil until golden. Do this in a skillet large enough to hold the tomatoes later. Leave garlic in skillet.
Place tomatoes, salt & pepper, basil and balsamic vinegar in a non-reactive bowl and set aside for 10 minutes, stirring occassionally.
Boil water for pasta.
Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off.
Boil the angel hair according to package directions.
Heat your garlic skillet and toss drained tomatoes briefly JUST to heat. They should retain their shape. The pasta should finish
cooking (usually no more than 5 min. for angel hair) at the same time the tomatoes are ready.
Toss the pasta and tomato mixture together, and add the Boccacino cheese, and toss again.