4-6 lg. tomatoes, peeled, seeded and chopped
4 cloves garlic, minced
1/2 c. olive oil
1/2 c. chopped fresh basil
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. hot pepper flakes
2 c. shredded Mozzarella
1/2 c. grated Parmesan
1 lb. penne noodles

Combine tomatoes, garlic, olive oil, basil, salt, black pepper and hot pepper flakes. Leave at room temperature several hours, stir several times.

Cook penne noodles; drain. Toss with 1/4 cup of liquid from tomatoes to prevent pasta from sticking. Add the cheeses to hot noodles, stirring until cheese begins to melt then top with tomatoes. Leftovers microwave nicely.