Tomato Pasta

By: Erin Pitcher
I got this recipe from Amy Huff. It's cheap, relatively healthy for a high carb meal, tasty, and so easy.

28 oz. canned petite diced tomatoes (or fresh tomatoes)
4 to 6 cloves of garlic
2-4 T. olive oil
salt
pepper
Parmesan cheese
about ½ lb. spaghetti
fresh basil (optional)
Cook spaghetti.
Heat olive oil. Dice garlic, add to olive oil, and cook for a few minutes. Add tomatoes. Season with salt and pepper. Don't boil, but heat thoroughly. Tomatoes will break down, but should not dissolve completely.
When spaghetti is cooked and drained toss tomato sauce to coat spaghetti. Sprinkle with Parmesan cheese. If desired, garnish with fresh basil.