Penne with Garlic and Basil Flavored Fresh Tomato Sauce

3 tablespoons extra-virgin olive oil, divided

3 medium cloves garlic, minced or pressed with garlic press (about 1 tablespoon)

2 pounds tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces

2 tablespoons chopped fresh basil

Salt

1 pound whole wheat penne pasta (or other tubular pasta)

Black pepper

Add 2 tablespoons oil to a medium, heavy-bottomed skillet and place over medium heat. When oil is hot add garlic and heat until garlic's fragrant and starting to soften, no more than 3 minutes.

Stir in tomatoes and raise heat to medium-high. Cook tomatoes, stirring from time to time, until most of the watery liquid the tomatoes give off evaporates and tomato pieces cook down to form a chunky sauce, about 10 minutes. Remove from heat and stir in basil leaves. Taste and adjust seasoning. Cover and keep warm.

Meanwhile, add 4 quarts cold water to a large pot and, over high heat, bring to a boil. Add 1 tablespoon salt and penne and cook according to package directions until al dente. Measure and reserve ¼ cup of the cooking water. Drain penne (do not rinse) and transfer back to cooking pot. Stir in reserved cooking water, prepared sauce, and remaining tablespoon oil; toss well to combine. Serve immediately.

Serves four.

Cook's note: Try this sauce with yellow tomatoes, especially yellow plum tomatoes. For a little heat, add 1/4 to 1/2 teaspoon crushed red pepper with the garlic.

Nutrition values per serving: 535 calories (20.6 percent from fat), 12.2 g fat (1.7 g saturated fat), 97 g carbohydrate, 12.2 g fiber, 17.8 g protein, 0 cholesterol, 421 mg sodium.