1 to 1 1/2 cups Roma tomatoes, diced
1/4 cup fresh basil, chopped
1/2 cup freshly grated parmesan cheese
1 cup pecan pieces
8-10 ounces uncooked pasta
1/4 cup pecan oil
Salt and pepper to taste


Cook pasta. Drain. Toss pasta with pecan oil.  While still warm, add tomatoes, basil, parmesan and pecans. Stir together. Add salt and pepper to taste. Serve warm or room temperature. Do not chill.