Campanelle Pasta with Tomatoes and Greek Cheese

Bring 2 quarts water to a boil. Add pasta and cook for 8-9 minutes, until al dente or until desired tenderness is reached.

Meanwhile, pour olive oil into a heavy skillet over medium heat. Add minced garlic and tomatoes, then sprinkle with basil and heat for 2 minutes. Turn off heat. Add cheese to pan.

Drain pasta when it's done cooking. Pour olive oil/tomatoes over top, sprinkle with balsamic vinegar, salt and pepper and mix gently. Top with Parmesan cheese, if desired.

NOTE: This pasta variation incorporates tomatoes and Greek cheese for a summer version that can be served hot or cold.