Recipe

In large pot of boiling, salted water, blanch tomatoes until skins loosen, about 30 seconds. With slotted spoon, transfer to bowl of ice water to chill. Peel and dice; set aside.

In same pot of boiling water, cook pasta until tender but firm, 8 to 10 minutes. Drain; return to pot, reserving ¼ cup (60 mL) of the cooking liquid.

Meanwhile, finely chop half of the basil. In skillet, heat 2 tbsp (30 mL) of the oil over medium-low heat; fry garlic, 1 tsp (5 mL) salt, ¼ tsp (1 mL) pepper and chopped basil until light golden, about 1 minute. Increase heat to medium-high; add tomatoes and cook, stirring occasionally, until tomatoes break down into sauce, about 4 minutes. Add to pasta along with reserved cooking liquid and cheese. Tear remaining basil into strips; add to pasta. Toss just until cheese begins to melt.