Cook the pasta as directed on the package until al dente. Drain well and keep warm. Meanwhile, heat the olive oil in a saucepan over medium-high heat. Add the garlic and cook, stirring constantly, until the garlic softens. Do not let it burn. Stir the tomatoes and black pepper into the saucepan. Cook, for 2-3 minutes, stirring constantly until the tomatoes are just starting to soften. Remove the pan from the heat. Place the hot pasta in a large bowl. Toss the pasta with the tomato mixture, minced basil, and half of the Parmesan cheese. Serve the capellini pomodoro in individual pasta bowls and top with the remaining Parmesan cheese.