pasta with fresh tomatoes and basil

1 pound dried pasta, such as bucatini, rigatoni, penne
2 tablespoons extra-virgin olive oil
3 large tomatoes
Handful of fresh basil leaves, chiffonade (cut into thin strips)
½ cup finely grated Parmesan cheese
Kosher salt and black pepper

STEP 1
In a large stockpot filled with salted boiling water, cook the pasta until al dente according to package directions.

STEP 2
While the pasta is cooking, core and roughly chop the tomatoes. Reserve ½ cup of the pasta water and transfer the drained pasta to a large bowl. Mix in the olive oil, tomatoes, and basil. Slowly stream in the pasta water, adding little by little until you get your desired “sauciness” (you may not use the entire ½ cup). Mix in the Parmesan and a large pinch of salt and a few grinds of pepper. Taste for seasoning and serve immediately.