Tomato Parmesan Pasta

Here is a nice summertime dish, especially when you start getting those fresh tomatoes off your tomato plants!  This dinner is quick and easy to throw together and my family can't get enough of it!  I think your family will love it too.

Tomato Parmesan Pasta:

Ingredients:
4 tbsp extra-virgin olive oil
4 medium tomatoes or 1 lb of cherry tomatoes
3-4 tsp minced garlic
1/2 tsp crushed red pepper flakes (optional)
1 package spaghetti, fetuccini, or capellini pasta
1-1/2 cups finely grated Parmesan cheese
1 tsp dried basil or 1 tbsp finely chopped fresh basil
1 cup milk

Directions:
Heat oil in a large skillet over medium heat.  Add tomatoes, garlic, and red pepper flakes, if desired.  Season as desired with salt and pepper.  Cook, covered slightly, stirring occasionally, until tomatoes blister and burst, about 10-12 minutes.  Press down on tomatoes with spatula to release more juices.  Remove pan from heat and set aside.
Meanwhile, boil pasta according to package directions, but stop cooking just before tender.  Drain pasta, reserving 1 cup of pasta cooking water.
Transfer pasta to skillet with tomatoes and set over high heat.  Add pasta water.  Cook, stirring and tossing often, about 1 minute.  Stir in cheese, basil, and 1/2 cup milk.  Add more milk a little at a time until sauce is a good consistency.  Toss until sauce coats pasta and pasta is al dente.  

Try topping with toasted breadcrumbs or sprinkling with some cheese and diced tomato.  Yum!