2 c. peeled, chopped tomatoes
1/4 c. olive oil
1/2 c. chopped fresh basil leaves
2 to 3 cloves finely chopped garlic
Optional: small chunks of Fontinella cheese
1 lb. cooked vermicelli
Salt and pepper to taste

Combine oil, tomatoes, basil leaves, garlic, and cheese chunks. Add cooked vermicelli to mixture and toss. Add salt and pepper to taste. This recipe can be eaten warm or cold. In the summer, using fresh basil, garlic, and tomatoes from the garden makes this recipe simply delicious!