What is it about basil?  It is the herb I first fell in love with.  For me, the combination of basil with fresh tomato and pasta (or bread) is truly one of the most remarkable food marriages on Earth.  Red, white, and green.  Tomato, carb of your choice, and sweet basil.  The colors of the Italian flag are also red, white, and green.  Coincidence?  I think not.  Those Italians really know what they are doing.  Pasta alone is the greatest invention known to mankind.  My wanna-be-Italian heart still beats fervently.  My love for pasta still grows abundantly.  No recipe today.  You don’t need one.  Begin by boiling some pasta.  While the water strives to reach 100°C, cut up some cherry tomatoes or grape tomatoes (or really any tomatoes will do).  Sprinkle with kosher salt and fresh ground pepper.  Toss with some olive oil to coat and add heaps of fresh basil.  I like to tear mine up to release the flavor and aroma.  You could also cut it up or use whole leaves.  Let that all mesh together for a bit.  Once the pasta is cooked, drain and combine with the tomato mixture.  The heat of the pasta will warm the tomatoes and lend a beautiful sweetness.  Add some freshly grated parmesan or aged cheese of your choice.  If you are not in the mood for pasta (stranger things have happened), you could grace some heavenly bread with the tomato mixture.  (Yes, I am addicted to carbs.)

Pour yourself a glass of wine.  Grab your fork and spoon and start twirling, my friends.  Buon Appetito!