Pasta Alla Carretiera

Directions

Peel and chop the tomatoes, being careful to conserve their juice.

Chop very fine, or, pound in a mortar, the garlic, basil, red pepper, and a pinch of salt.

Add the oil to the mortar little by little.

When you have reduced these to a fairly smooth paste (not as smooth as a pesto), pour it into the tomatoes and mix well.

Set aside for a few hours.

Cook the spaghetti in boiling salted until al dente, drain, and place in serving bowl.

Add tomatoes and mix again.