Anononymous 8-08-05

500 grams ripe tomatoes.

4 Tbsp extra-virgin olive oil.

4 cloves of garlic.

Fresh basil.

Salt.

Chili pepper

Peel and chop the tomatoes. Put the oil and whole garlic cloves in a saucepan and cook over a medium heat until the cloves begin to

brown. Add the tomatoes and cook for fifteen minutes. Remove the

garlic cloves and add a good handful of fresh basil leaves. This sauce is perfect with a dash of chili pepper which should be served, either powdered or crushed, at the table with the pasta. If

you like to flavor your pasta with cheese, try either a mature

pecorino or salty, hard ricotta, both freshly grated at the

table. The best time of year to make tomato sauce is in the summer

when plump, ripe, juicy tomatoes full of flavor are

abundant. Penne are the most suitable form of pasta with this sauce.

If, however, you have the time and patience to make your own pasta,

then try it with taglierini, rolled out to a thickness of about two

millimeters.