Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Or 6 (2 pounds) very ripe 1 1/2 ts Salt
-salad tomatos Freshly ground pepper
2 Garlic cloves 6 tb Olive oil
10 Fresh basil leaves

Pasta 6 quarts water 6 tsp. salt 1-1/4 pounds thin macaroni (bucatini
or perciatelli)

Peel the tomatos, cut them into small chunks, and put them into the
pasta serving dish. Chop together the garlic and basil, and add them
to the tomatos. Add the salt, freshly ground pepper in abundance (10
twists of the mill is a good amount), and the olive oil. Stir, and
marinate for 1 hour. Cook the pasta and drain especially well,
shaking the colander to get out all the water before putting the
pasta on top of the uncooked sauce. Toss and serve. For 6

From: Carnevale Italiano The Romagnolis' Meatless Cookbook Shared By:
Pat Stockett
From: Pat Stockett Date: 03-27-95 (159) Fido:
Cooking

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