Pasta Pomodoro Gluten Free

(1) 17-oz pkg Ritrovo Selections Rice Penne Pasta
1/3 cup Vera Jane's Extra-Virgin Olive Oil
3 cloves garlic, minced
16 oz fresh tomatoes, diced
1/4 tsp freshly ground black pepper
2 cups fresh basil leaves, chopped
1/2 cup Parmigiano-Reggiano, grated
1 tsp sea salt

Bring 6 quarts of lightly salted water to a boil, add pasta, and continue to boil 6 to 11 minutes until pasta is al dente. While pasta is cooking, heat olive oil in a large skillet. Add garlic and cook until tender (do not let it brown). Add tomatoes with their juices and pepper, and heat through, stirring constantly, about 2 to 3 minutes. Remove from heat. Transfer hot, cooked pasta to a large bowl. Gently toss pasta with tomato mixture, basil, and cheese. Serve immediately.

Makes 6 servings
Prep Time: 30
Cook Time: 8 to 10 Minutes

Per serving: 470 calories; 14g total fat; 3g saturated fat; 11mg cholesterol; 523mg sodium; 5g total carbohydrates; 4g dietary fiber; 10g protein;

Allergy Warning: Contains milk