This is one of my all-time favorite pasta recipes. I've made it for so long now that I don't even remember the original recipe--I just kind of throw things together. I do remember the cookbook the original is in, though--Pasta Fresca by Viana la Place and Evan Kleiman. They did three or four cookbooks together, I think, and the ones I own have been among my favorites for years.

La Place and Kleiman, as far back as the 80s, pushed fresh and simple. Some of the best recipes they turned me onto include pasta with raw sauces--where you let the heat of the pasta warm the "sauce" ingredients. And because I'm doing this one off the top of my head (I'm at work, cookbook is at home), the quantities are approximate. REALLY approximate.

Four or five of the freshest, ripest, reddest tomatoes you can find.

One bunch basil -- about 1/2 cup chopped leaves

3 cloves garlic, pressed or minced (add more to taste)

1/2 cup extra virgin olive oil

Spaghetti, angel hair or similar pasta (1 lb)

Chop the tomatoes and put them in a non-reactive container (glass bowls work best). Add chopped basil, salt and pepper to taste, and olive oil. Basically, the tomato/oil ratio should be such that you can coat the tomatoes thoroughly (kind of mush them into the oil) but not enough to have the tomatoes swimming. Do this anywhere from 30 minutes to all day before you'll be cooking (if it's an all day thing, safety suggests storing this in the fridge, but bring it out at least a half hour before cooking time). Add the garlic whenever you want, just remember the longer the garlic is mushed in there, the stronger the garlic flavor will be.

After the tomatoes etc have marinated, adjust seasonings to taste. Cook pasta to preferred degree of doneness (al dente is best). Drain. Toss hot pasta with tomato mix until everything is thoroughly mixed. Top with freshly grated parmesan and serve.

As with most things tomato-based, Chianti, which is made from the Sangiovese grape, is THE wine to serve. But, if you don't like red wines, one of our wine gurus (Shayne) told me that he and his wife sometimes do a sort of antipasto platter for weekend lunches and serve Pinot Grigio. He thinks it will work with this dish, although the Chianti would be his first choice.

Enjoy!