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Entree
Italian
6 - 8 servings
30 minutes
15-20 minutes
6 ripe organic tomatoes
4 cloves organic garlic
Basil, large bunch
Pinch crushed red pepper
Salt
5 tablespoons olive oil
1 1/2 pounds spaghetti
4 ounces ricotta cheese (salted) grated or Pecorino Cheese
Peel and chop the tomatoes, being careful to conserve their juice.
Chop very fine, or better still, pound the garlic in a mortar with the basil, red pepper and a pinch of salt.
Add the olive oil to the mortar little by little.
When the mixture is reduced to a fairly smooth paste, pour it into the tomatoes and mix well.
Cook the spaghetti in boiling salted water until al dente, then drain and place in a serving bowl.
Sprinkle with 2 ounces of grated cheese, mix well, add the tomatoes, and mix again.
Serve accompanied by the additional cheese.
