Tom's Penne with Fresh Tomato

• 3 large red ripe tomatoes (about 2 1/2 pounds)
• 4 cloves garlic, whole,peeled
• 12 teaspoon red pepper flakes
• 12 cup fresh basil leaf, coarsly chopped
• 12 cup extra virgin olive oil
• 34 lb penne
• 14 lb Fontina cheese, freshly grated
• 12 cup freshly grated parmigiano-reggiano cheese
• 14 cup fresh black olives, sliced
• salt & freshly ground black pepper

1. Core and chop tomatoes into 1 inch pieces.
2. Place into large bowl.
3. Add garlic cloves, red pepper, basil, salt and pepper,olives and olive oil.
4. Let stand at room temperature several hours.
5. Cook Penne till al dente.
6. Grate Fontina and Parmesan.
7. Spoon off 1/4 cup of surface oil from the tomato mixture, and add to drained penne.
8. Toss gently to mix.
9. To this, add Parmesan and toss.
10. Then add tomato mixture and toss.
11. Then add the Fontina and toss.
12. Pick out garlic cloves, and serve in soup bowls.
13. Have a good crusty Italian bread to mop.

red ripe tomatoes, garlic, red pepper, fresh basil leaf, extra virgin olive oil, penne, cheese, cheese, fresh black olives, salt

Taken from www.food.com/recipe/toms-penne-with-fresh-tomato-59236 (may not work)