Fresh Tomato Soup with Farfalline and Basil

2 tablespoons olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
2 pounds fresh tomatoes, skinned and roughly chopped
2-1/2 cups vegetable stock
? cup farfalline or other small pasta
salt and pepper to taste
basil leaves to serve

Heat olive oil in large saucepan and saut? onion and garlic briefly, then cover and let cook for 10 minutes or until onion becomes soft.

Add tomatoes, stir, then cover and cook 10-15 minutes until they collapse. Add stock and lower heat and let simmer for 5 minutes. Add pasta and cook for another 5-8 minutes.

Season with salt and pepper and garnish with basil leaves.

from Vegetarian Pasta.