Spaghetti Picchi Pacchi - cooking recipe

Ingredients

5 red ripe tomatoes
10 fresh basil leaves, cut into julienne
red chili pepper flakes, to taste
2 garlic cloves, minced
1/4 - 1/2 cup extra virgin olive oil
1/4 lb aged provolone cheese, grated
1 lb spaghetti

Preparation

Remove stem ends from tomatoes; cut tomatoes into 1/2 inch dice.
In a small bowl, mix the diced tomatoes, basil, red chile pepper flakes, galric, and olive oil.
Stir well and set aside, covered, in a shady place at room temperature for at least 1 hour.
When ready to serve, cook the spaghetti in a large pot of boiling salted water until al dente; drain.
In a large shallow pasta serving dish toss the tomato mixture, including the accumulated juices, with the spaghetti.
Sprinkle the provolone over the pasta; serve immediately.