Fresh Tomato Pasta Andrew

1 lb. fresh tomatoes, cut into wedges
1 cup packed fresh basil
2 garlics, chopped
2 tbsp. olive oil
6 oz. Camenzola or Asiago cheese, cut into small pieces
Salt and white pepper to taste
4oz. uncooked angle hair or vermicelli pasta, hot cooked and drained
Grated Parmesan cheese

Place tomatoes, basil, garlic and oil in covered food processor or blender;
pulse on and off until ingredients are coarsely chopped but not pureed.
Combine tomato mixture and cheese in large bowl. Season to taste with salt
and white pepper. Add pasta; toss gently until cheese melts. Serve with
parmesan. Garnish as desired.

Makes 2 main-dishes or 4 appetizer servings