Spaghetti Picchi Pacchi

• 5 red ripe tomatoes
• 10 fresh basil leaves, cut into julienne
• red chili pepper flakes, to taste
• 2 garlic cloves, minced
• 1/4 - 1/2 cup extra virgin olive oil
• 1/4 lb aged provolone cheese, grated
• 1 lb spaghetti

1. Remove stem ends from tomatoes; cut tomatoes into 1/2 inch dice.
2. In a small bowl, mix the diced tomatoes, basil, red chile pepper flakes, galric, and olive oil.
3. Stir well and set aside, covered, in a shady place at room temperature for at least 1 hour.
4. When ready to serve, cook the spaghetti in a large pot of boiling salted water until al dente; drain.
5. In a large shallow pasta serving dish toss the tomato mixture, including the accumulated juices, with the spaghetti.
6. Sprinkle the provolone over the pasta; serve immediately.

red ripe tomatoes, basil, red chili pepper, garlic, extra virgin olive oil, provolone cheese

Taken from www.food.com/recipe/spaghetti-picchi-pacchi-248879 (may not work)