Mellowed Fresh Tomato Pasta

• 1 garlic clove, split
• 3 lbs richly flavored tomatoes, unpeeled, unseeded, cut into 1/2-inch dice (if possible, one-third cherry type, one-third mellow-tasting, and one-third low-acid)
• 2 pinches hot red pepper flakes
• 13 cup good tasting extra virgin olive oil
• 12 teaspoon kosher salt
• 1 lb pasta (any type)
• 6 quarts boiling salt water
• 18 teaspoon fresh ground black pepper (to taste)
• 3 tablespoons tight-packed fresh basil leaves, torn
• 1 cup fresh-grated parmigiano-reggiano cheese (optional)

1. Rub a pasta serving bowl with the garlic and discard the clove.
2. Add the tomatoes, red pepper, oil, and the salt.
3. Gently combine.
4. Let stand at room temperature from 30 minutes to 3 hours.
5. When ready to eat, cook the pasta in fiercely boiling salted water, stirring often, until tender yet firm to the bite.
6. Drain in a colander and turn it into the pasta bowl.
7. Quickly add the black pepper and basil, and toss everything together.
8. Taste the pasta for seasoning and serve.
9. If you like, pass cheese at the table.

garlic, tomatoes, hot red pepper, olive oil, kosher salt, pasta, boiling salt water, ground black pepper, tightpacked fresh basil leaves, cheese

Taken from www.food.com/recipe/mellowed-fresh-tomato-pasta-324930 (may not work)