Ingredients
Serves 6 to 8 as a first course, 4 to 6 as a main dish
1 clove garlic, split
3 pounds richly flavored tomatoes (if possible, one-third cherry type, one-third mellow-tasting, and one-third low-acid), unpeeled, unseeded, cut into 1/2-inch dice
2 generous pinches hot red pepper flakes
1/3 cup good tasting extra-virgin olive oil
1/2 teaspoon Kosher salt
1 pound spaghetti, or linguine
6 quarts boiling salted water
1/8 teaspoon fresh-ground black pepper, or to taste
3 tight-packed tablespoons fresh basil leaves, torn
1 cup fresh-grated Parmigiano-Reggiano cheese (optional)
Preparation
Vigorously rub a pasta serving bowl with the garlic and discard the clove. Add the tomatoes, red pepper, oil, and the salt. Gently combine. Let stand at room temperature from 30 minutes to 3 hours.
When ready to eat, cook the pasta in fiercely boiling salted water, stirring often, until tender yet firm to the bite. Drain in a colander and turn it into the pasta bowl. Quickly add the black pepper and basil, and toss everything together. Taste the pasta for seasoning and serve. If you like, pass cheese at the table
