12 oz. crinkled pasta
1/2 c. olive oil
2 tbsp. lemon juice
1 1/2 c. chopped basil
3 c. chopped Italian plum tomatoes
3/4 c. grated Parmesan cheese

Cook pasta in 4 quarts boiling water. Drain and toss with olive oil and lemon juice. Cool to room temperature, occasionally stirring. Add chopped basil, tomatoes, cheese, salt, and pepper to taste. Mix thoroughly, but gently. Serves 8 to 10 as salad.