Cappelini Katalizzatore

One bottle passata (organic strained tomatos)
4 cloves garlic
1 Tablespoon freshly cracked pepper
1 tsp. sea salt
8 large fresh basil leaves, finely chopped
1 pound cappelini, or if possible, fresh angel hair pasta
4 ounces fresh goat cheese

Press garlic into a large saucepan with garlic press. Add 2 T EVOO. Saute garlic over medium heat until just browned.

Add pepper, salt, and passata. Turn down to low heat and simmer for 10 minutes. Meanwhile, cook pasta as directed.

When pasta is finished and drained, take tomato sauce off of heat and add chopped basil, stirring well. Place pasta in a large bowl, and top with goat cheese.

When goat cheese is melted, spoon tomato sauce over pasta and serve immediately. If desired, garnish with some fresh grana padano cheese.

Serves 4.