Maggie's Tomato & Basil Radiatore - Ruffles Pasta With Summer Tomatoes & Bas

• 1 box (1 lb) Radiatore (ruffles) pasta
• 4 to 6 large ripe tomatoes (summer variety!)
• 2 cups (475 ml) chopped fresh basil
• 3 to 4 large cloves garlic
• 3/4 lb (.3 kg) aged provolone cheese
• 1/3 cup (80 ml) olive oil
• salt & pepper

1. Chop tomatoes into 1/2 inch sized pieces.
2. Chop basil coarsely.
3. Dice garlic into fines pieces (do not crush).
4. Combine tomato (with juices), garlic, basil and olive oil into one large bowl.
5. If possible, allow to stand at room temperature for several hours.
6. Grate the Provolone coarsely.
7. (NOTE: must use hard aged provolone, not the sandwich slicing kind).
8. Boil pasta al dente, drain well, return to pot.
9. Add tomato-basil-garlic mixture, grated cheese,
10. Salt & pepper to taste, mix well.
11. Serve immediately with more grated cheese for table use.
12. Leftovers may be served warmed or cold.

pasta, tomatoes, fresh basil, garlic, aged provolone cheese, olive oil, salt

Taken from online-cookbook.com/goto/cook/rpage/0001B2 (may not work)