Capellini Pomodoro (aka Floopy Noodles)

It's been a while since I posted anything since I have been making all the recipes already on here for the last few weeks (or experimenting with things that didn't quite turn out.)  Yesterday, though, Sydney requested I make 'that pasta with the long flooping noodles and no sauce' and after a few seconds I realized she meant 'capellini pomodoro' - one of the few things I cook that she really likes.

This is a really simple, quick dish with almost no prep time involved.  It's also easy to keep all the ingredients on hand (as they are all long-term-storage items) and it goes well with lots of other things - from pasta e fagioli to salad to chicken piccata.

Hardware:
large stock or pasta pot
large saute pan or high-sided skillet
colander(s)
chef's knife
cutting board

Software:
1lb dried capellini (aka angel hair) pasta
1 large (28oz) can whole plum tomatoes, 1/4 cup juice reserved
1/4 cup good quality olive oil
1/4 cup grated parmesan cheese
3-4 cloves garlic, crushed or finely minced
handful of fresh basil, chiffonade (or 1 tablespoon dried basil)
salt and pepper to taste

Salt 6-8 quarts of water in a large pot and set to boil.  Peel and crush or mince the garlic, set aside.  Drain the tomatoes, reserving 1/4 cup of juice.  Pop the tomatoes under running water and try to remove the majority of the seeds, then roughly chop and place in a colander to drain. 

Once the water is boiling add the pasta.  Heat the oil in your saute pan over medium heat; add the garlic and cook for 3 minutes, stirring frequently.  Once the garlic is turning golden add the tomatoes and basil, season with salt and pepper, and continue to cook for 2-3 minutes, stirring frequently.  Kill the heat and drain the pasta (which should be al dente at this point) then return to the stock pot.  Add the sauce mixture and the reserved tomato juice and toss to combine.  Add the parmesan and additional salt to taste (this dish takes a LOT of salt to fully season) and serve immediately.