Amelia's Summertime Tomato Basil Dinner

• 1 1-lb box of Radiatore (ruffles) pasta
• 6 cups (1425 ml) chopped ripe tomatoes
• 2 cups (475 ml) chopped fresh basil
• 3 medium garlic cloves
• 3/4 lb (.3 kg). aged provolone cheese
• 1/3 cup (80 ml) olive oil
• salt and black pepper

1. Chop the tomatoes into 1/2 inch sized pieces.
2. Chop the basil coarsely.
3. Dice the garlic into very fine pieces.
4. Combine tomatoes (with all juices), basil, garlic, and olive oil in large bowl.
5. The flavor is best if this can be done several hours ahead of serving, but it's OK if time does not allow.
6. Keep this mixture at room temperature.
7. Grate the provolone (fine or coarse); set aside.
8. Boil pasta according to package directions; drain well.
9. Add hot pasta to tomato-basil-garlic-oil mixture.
10. Add grated cheese, salt and pepper to taste, and mix well.
11. Serve immediately.
12. Extra grated cheese may be used at the table.

pasta, tomatoes, fresh basil, garlic, aged provolone cheese, olive oil, salt

Taken from online-cookbook.com/goto/cook/rpage/0004D8 (may not work)