Pair with Villa Pozzi Nero d’Avola or Cabernet Sauvignon
1 1/2 pounds ripest tomatoes
1/2 cup olive oil
3 – 4 garlic cloves, roughly chopped
3/4 cup basil, roughly chopped
Salt to taste
1/4 teaspoon red pepper flakes, or to taste
1 pound spaghetti
1 cup grated pecorino cheese
Peel and chop tomatoes, saving their juices. Stir in oil. Set aside.
Using a mortar and pestle, make a paste of the garlic, basil and a little salt.
Add red pepper flakes. Stir into tomatoes. Combine well.
Cook spaghetti according to package directions until al dente. Drain and put spaghetti into serving bowl. Immediately pour on tomatoes and mix well to coat spaghetti. Sprinkle with cheese. Serve immediately.
Makes 4 servings