Raw Tomato Sauce for Pasta

• 4 large beefsteak tomatoes, cored
• 4 large garlic cloves, peeled
• 6 -8 large basil leaves, slivered (I use more basil, but then, I love the stuff!)
• ground black pepper (6 grindings)
• 1 teaspoon salt
• 23 cup fruity extra virgin olive oil
• 1 lb bucatini pasta (both are thick,hollow noodles) or 1 lb perciatelli (both are thick,hollow noodles)
• freshly grated parmesan cheese, for serving

1. Chop the tomatoes coarsely ( you may peel them if you prefer), about 1/2 inch.
2. Place tomatoes and all the juices in a large bowl.
3. Smash the garlic with the side of a chef's knife if you intend to remove it before serving.
4. (For a more intense garlic flavor leave the garlic in the sauce, but mince 2 of the cloves.
5. ).
6. Add all the garlic, half the basil, and the pepper and salt to the chopped tomatoes.
7. Stir in the oil.
8. Cover and let sit at room temperature for 8 to 10 hours, stirring occasionally.
9. Before serving, cook the pasta in a large pot of salted,boiling water until al dente, about 10 -12 minutes.
10. Drain the pasta, reserving 1/3 cup of the cooking water.
11. Return the pasta to the pot and toss with the reserved water.
12. Divide the pasta among 6 shallow bowls.
13. Remove the crushed garlic from the pasta sauce, if desired,and ladle sauce over the pasta.
14. Sprinkle with the reserved basil.
15. Serve immediately with grated Parmesan, if desired.

beefsteak tomatoes, garlic, basil, ground black pepper, salt, olive oil, bucatini pasta, parmesan cheese

Taken from www.food.com/recipe/raw-tomato-sauce-for-pasta-286584 (may not work)