Drizzle olive oil in a skillet. Chop some garlic (I used 2 good size cloves) and add it to the warmed oil. Saute on medium heat just until you start to smell it. Then add about 5 or 6 chopped Roma tomatoes. Stir around a bit and let cook on low while you cook the pasta. The tomatoes will make a nice delicate juice. Keep low so the juice doesn't dry out.
Add 1 pound good quality penne pasta to boiling salted water and cook as directed. When the pasta is cooked, drain well and add to the tomato skillet. Add more olive oil and stir to combine well. Add some chopped fresh basil.
I serve it straight from the skillet topped with grated cheese and fresh perle Mozzarella. Pour yourself a glass of wine and you're suddenly in an Italian village!