I LOVE tomatoes, especially fresh ones that are still hot from the sun right out of the garden. I personally kill any plant that I try to grow, so I have to get all my produce elsewhere. But, if you do have a garden, this recipe is a great use up for all of those little delicious cherry tomatoes! You could probably get away with only 3 pints instead of 4 :). I reduced the olive oil to 1/4 cup and it was still plenty. I LOVE garlic also, but the next time I make this recipe, I'll definitely cook the garlic first to take some of the bite out of it. You must use fresh basil in this recipe, dried just won't do! I did use whole wheat spaghetti and reduced fat Parmesan, and only used 1/2 cup. 1 serving, the recipe makes 6, is 7pp each.