Fresh Spaghetti With Tomatoes and Basil

• 13 cup extra-virgin olive oil
• 4 large garlic cloves, minced
• 4 pounds ripe tomatoes, peeled and diced
• 3 tablespoons coarsely chopped basil leaves
• Pinch of crushed red pepper flakes
• Salt to taste
• 12 ounces spaghetti alla chitarra (see note)
• Freshly grated imported Italian parmesan cheese

1. In a large skillet heat the oil, then stir in the garlic.
2. Before the garlic browns, stir in the tomatoes, basil, red pepper and salt to taste.
3. Simmer for about 25 minutes, until the sauce has thickened.
4. While the sauce is simmering bring a large pot of salted water to a boil.
5. When the sauce is cooked, add the spaghetti to the boiling water, stirring to separate the strands.
6. When the water returns to the boil, cook for about a minute, then drain.
7. Divide the spaghetti among four to six warmed plates, add the sauce and serve at once.
8. Pass grated parmesan cheese on the side.

extravirgin olive oil, garlic, tomatoes, basil leaves, red pepper, salt, alla, parmesan cheese

Taken from cooking.nytimes.com/recipes/7708 (may not work)