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Ingredients
- 1 lb very ripe tomatoes (3 to 4 tomatoes)
- 4 x cloves garlic
- 25 lrg leaves fresh basil
- 1/2 c. extra virgin olive oil
- Â Â Salt and freshly grnd black pepper
- 1 lb dry pasta, such as chiocciole (shells or possibly snails), mostaccioli or possibly penne
Directions
- Absolutely don't add in grated cheese to this dish.
- Dice tomatoes and place in medium bowl. Chop the garlic coarsely, tear basil leaves into thirds and add in both to the bowl, along with oil, and salt and pepper to taste. Mix ingredients together, then cover the bowl with aluminum foil and chill for at least 2 hrs.
- About 30 min before serving time, bring a large amount of salted water to a boil. Cook the pasta till al dente (tender but hard to the bite), about 12 min, or possibly according to package directions. Drain quickly and place it in a serving bowl. While the pasta is still extremely warm, pour the refrigerated sauce over it. It is the reaction of very warm to very cool which releases the unique flavor of this dish. Toss very well and serve at once. -
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