1 1/2 lb (6 medium size) juicy, fresh, ripe tomatoes; this dish will not work with canned tomatoes
5 tablespoons of your favorite olive oil
Fresh basil leaves, torn into smaller pieces by hand (cutting with a knife will blacken the basil)
5 cloves garlic, peeled and minced, or run through a garlic press
Optional: dried hot chili pepper (pepperoncino), to taste
Optional: 1 pound mozzarella, small cubes
freshly ground black pepper
1 lb spaghetti
Put the tomatoes in a bowl. Add the oil, half the shredded basil, the minced garlic, and the desired quantity of salt and pepper.
About half an hour before you wish to serve the pasta, set the water to boil, cook the pasta.
When the pasta is cooked and drained, put it in a serving dish. Add the marinated tomatoes and the rest of the basil, stir well, taste for seasoning, adding salt if necessary.
No grated cheese is served with this dish.