Ingredients:

8 oz. dry rice pasta (or corn or quinoa, whatever you can tolerate)
1 can whole tomatoes (we use Muir Glen)
3 Tbsp fresh basil, chopped
3 cloves garlic, minced
3 Tbsp. olive oil
1/4 tsp. salt
1/4 ground black pepper

Cook the pasta, rinse, drain. Meanwhile, puree the canned tomatoes, undrained, in a food processor. Add the basil. In a skillet cook the garlic in the olive oil until it is just lightly browned. Add salt, pepper, and tomatoes. Bring to boiling, reduce heat, simmer, uncovered for 10 minutes. Serve over pasta.