Buttered Linguine with Romano, Tomatoes, and Basil

Julie says this is "really fast and easy, and doesn't require any exotic ingredients." Sounds great to me!

BUTTERED LINGUINE with Romano, Tomatoes, and Basil
(from Confections of a FoodieBride)

1/2 lb Linguine
2 Tbsp butter, melted
1/2 tsp fresh ground pepper
2 Roma tomatoes, seeded and chopped
2 Tbsp basil, chopped/chiffonade
3/4 cup Pecorino Romano, finely grated
Salt, to taste

Cook pasta 6-8 minutes, or until al dente. Reserve 1/2 cup pasta water before draining.

Toss hot pasta in a large bowl with butter, pepper, tomatoes, basil, and cheese. Add 1/4 cup pasta water and toss to moisten. Add additional water if necessary. Salt to taste and serve immediately.

Yields: 3 servings (entree)
Source: Heavily revised from Everyday Pasta, 2007

Julie's Notes: DELICIOUS! We really like it! I like to let the pasta cool just a little bit, and perhaps not add the reserved pasta water. My enemy: lumpy or stringy cheese. It could be too that I used the wrong kind of cheese. Even using the "wrong" cheese (ie Parmesan from the green can) it tasted alright. I can imagine that using the "right" cheese would do nothing but improve the taste. I added two cloves of crushed garlic, and we really liked it. But then again, we really like garlic.