From Chez Panisse Vegetables by Alice Waters
3 ripe tomatoes
3 cloves garlic
1 small bunch basil or parsley
1/2 cup fruity extra virgin olive oil
3/4 lb pasta
salt and pepper
Cut out the stem ends and dice tomatoes. Peel and chop the garlic and chop the leaves of the parsley or basil. Have all of these ingredients prepared and ready by the stove. Put the pasta on to cook in rapidly boiling salted water. Heat the olive oil in a heavy bottomed skillet until quite hot but not smoking. Throw the garlic into the oil. Right away, before the garlic starts to brown, add the tomatoes and stir. They will probably splatter a little. Add the parsley or basil and cook just a minute or two, until the tomatoes are warmed through and have started to relax. Season to taste with salt and pepper and toss and serve with cooked pasta.