Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Or 6 (2 pounds) very ripe
-salad tomatoes
2 cl Garlic
10 Fresh basil leaves
1 1/2 ts Salt
Freshly ground pepper
6 tb Olive oil
Pasta
6 qt Water
6 ts Salt
1 1/4 lb Thin macaroni (bucatini or
-perciatelli)

Peel the tomatoes, cut them into small chunks, and put them into the
pasta serving dish. Chop together the garlic and basil, and add them
to the tomatoes. 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

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