Easy Summer Pasta

When the garden is overflowing with ripe food, I love a great recipe like this for dinner.  You can modify it with whatever you've got on hand.
*3-4 cloves garlic, thinly sliced
*small carrot, sliced in thin discs
*2 pints cherry tomatoes
*3/4 c. extra-virgin olive oil
*sea salt and fresh-ground pepper
*1 lb. pasta
*basil

Put garlic, carrot, and tomatoes in a skillet, cover with olive oil and salt/pepper.  Heat over medium-low for 35-45 minutes until the tomatoes begin to break open and release their flavor.  Use a masher or a stick blender to get the sauce to desired consistency.  Meanwhile, cook pasta according to directions. Drain.  Pour sauce over pasta and top with torn, fresh basil and some Parmesan cheese.
Note: In a few weeks when my zucchini is taking over the garden, I'll dice some up and add it to the tomatoes to cook or roast it and have it on top for some texture.  Red peppers are also great simmered in the sauce.