Instructions: Absolutely do not add grated cheese to this dish.

Dice tomatoes and place in medium bowl. Chop the garlic coarsely, tear basil leaves into thirds and add both to the bowl, along with oil, and salt and pepper to taste. Mix ingredients together, then cover the bowl with aluminum foil and refrigerate for at least 2 hours.

About 30 minutes before serving time, bring a large amount of salted water to a boil. Cook the pasta until al dente (tender but firm to the bite), about 12 minutes, or according to package directions. Drain quickly and place it in a serving bowl. While the pasta is still extremely hot, pour the refrigerated sauce over it. It is the reaction of very hot to very cold that releases the unique flavor of this dish. Toss very well and serve at once. -

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.