Raw Tomato Sauce for Pasta

RAW TOMATO SAUCE FOR PASTA

Ingredients:

4 Large Beefsteak Tomatoes
4 Very Large Cloves of Garlic
6 Large Basil Leaves
1 Tsp. Salt
6 Grindings of Black Pepper
2/3 Cup of Fruity Extra Virgin Olive Oil
1 Lb. Bucatini or Perciatelli

Core and chop tomatoes coarsely, between and inch. Put tomatoes and all its juices into a large bowl. Peel garlic and smash with a chef’s knife, if you want to remove it before serving; or mince two of the cloves, if you want to leave it in for a more intense garlic taste. Add garlic to tomatoes.

Cut three of the basil leaves into fine ribbons and add it to tomatoes. Add salt and pepper. Stir in olive oil. Cover and let sit at room temperature for eight to 10 hours, stirring occasionally.

Cook pasta in a large pot of boiling salted water for 10 to 12 minutes. Drain in a colander, reserving a third of a cup of pasta cooking water in the pot. Return pasta to pot and toss with reserved liquid. Ladle into soup bowls. Removed smashed garlic from tomatoes, and ladle over pasta. Sliver remaining basil and scatter on top. Some will want to add freshly grated Parmesan; purists will not.

Serves four as a main course, 6 as a first course.