Fire And Ice Pasta

• 1 lb. very ripe tomatoes
• 2 garlic cloves
• 3 to 4 Tbsp. fresh basil or 3/4 to 1 Tbsp. dried basil
• salt
• pepper
• 1/4 to 1/3 c. olive oil
• 1/2 to 1 lb. tube, shell or penne pasta, uncooked

1. Cut tomatoes, over a bowl to catch the juice, into small pieces.
2. Coarsely chop the garlic.
3. Chop the basil leaves, if using fresh basil.
4. Add the garlic and basil to the tomatoes.
5. Add salt to taste and a generous amount of black pepper.
6. Drizzle in the olive oil, adding to your taste.
7. Stir thoroughly.
8. Cover and refrigerate at least 2 hours, but preferably overnight.
9. Sauce should be very cold.
10. About 20 to 30 minutes before serving, begin heating water in a large pot.
11. When water comes to a rolling boil, add a pinch of salt and the pasta.
12. Cook 10 to 12 minutes or until it is just tender.
13. Do not overcook.
14. Drain pasta well, but do not rinse.
15. Put pasta in a warm serving bowl.
16. Immediately add the cold tomato sauce.
17. Toss well using 2 spoons.
18. Serve at once.
19. It's the combination of hot pasta and cold sauce that releases the great flavor.

very ripe tomatoes, garlic, fresh basil, salt, pepper, olive oil, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475574 (may not work)