3 med. tomatoes, chopped (about 3 c.)
3 tbsp. olive or vegetable oil
2 tbsp. snipped basil leaves or 2 tsp. dried basil
1 tbsp. lemon juice
1 tsp. sugar
1/2 tsp. salt
1 clove garlic, finely chopped
3 c. uncooked rigatoni
1/4 c. grated Parmesan cheese (or to taste)

Mix all ingredients, except rigatoni and cheese. Cover and refrigerate at least 30 minutes. Cook rigatoni as directed on package; drain. Mix rigatoni with tomato mixture until warm. (Or, to serve cold, mix together and refrigerate.) Sprinkle with cheese.