Half a clove of garlic and rub serving bowl well with halves. Cut up in ¼ inch cubes 2-3# mixed tomatoes into bowl. (A mix of red, yellow, and cherry types is great.) Add ½ c. basil leaves torn up, 3-4 tbs. extra virgin olive oil, salt and pepper to taste. Let stand while you cook 1# pasta - raddiatore or fusilli. Undercook the pasta (al dente=tender, yet slightly firm inside). Drain pasta and toss with other ingredients. Taste test for seasoning. Serve at room temperature with grated Romano or Fontinella if desired.