MMMMM---------------------------PASTA--------------------------------
6 qt Water
6 ts Salt
1 1/4 lb Thin macaroni (bucatini or
- perciatelli)
Peel the tomatos, cut them into small chunks, and put them into the
pasta serving dish. Chop together the garlic and basil, and add
them to the tomatos. Add the salt, fresh ground pepper in abundance
(10 twists of the mill is a good amount), and the olive oil. Stir,
and marinate for 1 hour.
Cook the pasta and drain especially well, shaking the colander to
get out all the water before putting the pasta on top of the
uncooked sauce. Toss and serve.
From: Carnevale Italiano The Romagnolis' Meatless Cookbook
