Spaghetti Con Pommadore Crudo

pound of thin spaghetti
1 pound of very ripe plum tomatoes, peeled, seeded and diced
2 cloves of garlic, crushed
3 tablespoons of green olive oil
5 fresh basil leaves, chopped
1/2 cup of Parmesan cheese, freshly grated
Black pepper to taste

Boil the water to cook the pasta. Drop the tomatoes into a small pan of boiling water, remove the skins, seed, cord, and dice. Place in a bowl with the crushed garlic, olive oil, and diced basil leaves. Stir often to blend the tastes. Can also be marinated before serving, for more flavor. Drain the pasta and put it in a large pasta bowl. Pour the tomato sauce over the pasta and toss with the Parmesan cheese and pepper. Serve warm or at room temperature. *Add more or less pepper or garlic to taste. Fresh Tomatoes are a must!