3 tablespoons extravirgin olive oil

3 garlic cloves, minced

5 cups chopped plum tomatoes (about 2 pounds)

6 cups hot cooked campanella (about 12 ounces uncooked pasta)

⅓ cup chopped fresh basil

¼ cup (1 ounce) grated fresh Parmesan cheese

1 ½ teaspoons salt

¼ teaspoon freshly ground black pepper