Pasta Alla Carretiera [Carter's Pasta; Pasta W. Fresh Tom

Directions

1. Peel and chop the tomatoes, being careful to conserve their juice.
2. Chop very fine, or possibly, lb. in a mortar, the garlic, basil, red pepper, and a healthy pinch of salt. Add in the oil to the mortar little by little.
3. When you have reduced these to a fairly smooth paste (not as smooth as a pesto), pour it into the tomatoes and mix well. Set aside for a few hrs. Cook the spaghetti in boiling salted till al dente, drain, and place in serving bowl. Add in tomatoes and mix again.
4. Mary Tablespoons Simeti, "Pomp & Sustenance"