In the kitchen by Frankie

Here's a yummy summer dinner. It's easy to put together and uses the abundance of cherry tomatoes many of us will have soon. I double this recipe for my family, and I don't begin cooking the pasta until the meat is halfway cooked. I serve it hot and don't want cool pasta.

3/4 lb farfalle pasta (bowtie)
1 tablespoon extra virgin olive oil
1 lb hot Italian sausage
3 tablespoons garlic, chopped
1 bunch fresh basil, leaves torn into pieces
1 lb cherry tomatoes, halved
1/2 cup parmigiano-reggiano cheese, grated
1 tablespoon fresh lemon juice
sea salt and pepper

1. Bring a large pot of salted water to a boil and cook pasta until al dente.
2. Drain and toss in olive oil. Set aside. Meanwhile, preheat a large skillet.
3. Squeeze sausage from casing into pan, crumbling it into small pieces.
4. Add garlic and cook until sausage is browned and cooked through, 7 to 10 minutes.
5. Toss cooked sausage with pasta, basil, tomatoes, cheese, lemon juice, salt and pepper. Serve hot or at room temperature.