Basil and Summer Tomatoes with Penne

Trying to seize whatever remains of tomato season! I've been having fun with cherry tomatoes this summer. I once saw a PBS cook show in which an Italian woman grew these tomatoes (or some similar variety) specifically for pasta sauces. They are delicious, and they look beautiful on the plate, as well.

Ingredients:
2 pints cherry tomatoes
1 can small white beans (smaller than Navy beans, too!)
5 cloves of garlic
1 large bunch of fresh basil

Finely chop the garlic and the basil. Sautee only the garlic with olive oil until the garlic browns. Very gently add the washed tomatoes -- be careful, though! The water from the tomatoes reacts to the hot oil, creating a large splattering of oil and very large sound. I actually took that pan off the stove for this step on later tries of the recipe. Bring the pot back to the stove, and let the tomatoes cook for about 10 minutes, until some start breaking. To make achieve more of a sauce-like texture, you can use a wooden spoon to let some of the juices out of the tomatoes. Add the basil, and serve over pasta with parmesan.