Spaghetti With Tomatoes and Garlic

• 3/4 pound spaghetti
• 3/4 pound ripe plum tomatoes with skin removed or 1 cup canned crushed tomatoes
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 1 teaspoon finely chopped jalapeno pepper (optional)
• Salt and pepper to taste
• 2 tablespoons fresh chopped basil or Italian parsley
• 4 tablespoons grated Parmesan or pecorino cheese

1. Bring two quarts of salted water to boil in a kettle.
2. Add the spaghetti, stir well and bring back to a boil, stirring while cooking.
3. Cook to the desired degree of doneness.
4. Reserve a quarter-cup of the cooking liquid.
5. Meanwhile, cut the tomatoes into 1/4 inch cubes.
6. In a skillet or kettle, add olive oil and the garlic.
7. Cook briefly, stirring.
8. Do not brown.
9. Add the tomatoes, jalapeno pepper, salt and pepper to taste.
10. Cook for 2 minutes, stirring.
11. Add the spaghetti, basil or parsley, reserved cooking liquid and cheese, toss well and serve.

spaghetti, tomatoes, olive oil, garlic, jalapeno pepper, salt, basil, pecorino cheese

Taken from cooking.nytimes.com/recipes/3250 (may not work)