Cook capellini according to taste, preferably al denté. Sauté 2-4 cloves of garlic in extra virgin olive oil until beginning to color. Add sliced or diced tomatoes (in this case I used multi-colored tiny heirloom tomatoes... from Trader Joe's of course), chopped green onions and fresh basil. Cook for just as minute until warm. Add pasta and toss to coat. Slide into a shallow bowl and top with freshly grated parmesan cheese. Dig in!
Great additions are Kalmata olives, bell peppers, vegetable of choice and crusty bread on the side.