1/2 cup extra-virgin olive oil
2 lb. plum tomatoes, seeded and diced
1 cup fresh basil leaves, cut into thin strips
Salt and freshly ground pepper, to taste
1 lb. dried capellini

In a large nonreactive bowl, combine the olive oil, tomatoes, basil, salt and pepper, and stir until blended. Set aside.

Bring a large pot two-thirds full of water to a boil. Add salt and the capellini and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta, add it to the tomato sauce and toss to mix. Adjust seasonings with salt and pepper. Divide the pasta among individual bowls and serve immediately. Serves 4.