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1
Bring a large pot of salted water to a boil.
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2
Add the pasta and cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente.
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3
Drain the pasta in a colander and return it to the pot.
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4
Meanwhile, cut the tomatoes in half, scrape the seeds out of each half with a small tool or your finger, and cut into 1-inch pieces.
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5
Peel the garlic and leave the cloves whole.
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6
Coarsely chop the basil leaves.
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7
Heat the oil in a large skillet over medium heat.
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8
Add the tomatoes and garlic, cover, and cook for 10 to 12 minutes, or until the garlic is soft.
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9
Remove the garlic from the pan and set aside.
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10
Put the beans in a strainer and rinse under running water.
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11
Drain the beans and add them to the pan, then remove the pan from the heat.
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12
Smash the garlic with a fork and add it to the drained pasta.
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13
Add the tomatoes and basil, stir well, and season with salt and pepper.
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14
Pour the pasta into a large serving bowl, sprinkle with the Parmesan cheese, and serve immediately.
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15
Basil is native to India, though its since become integral to the cooking of countries as far a field as Italy and Thailand.
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16
When it migrated to Italy, it became a symbol of love, with young women wearing sprigs in their hair to encourage their suitors.
