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SERVES: 6

INGREDIENTS:

• 3-4 ea vine-ripened Tomatoes (approximately 1 lb)
• 2 cloves garlic (peeled)
• 1 tsp sea salt
• 1/4 cup extra virgin olive oil
• 1/3 cup basil (chopped)

PROCEDURE:

1. Remove stems from tomatoes and place in a blender with the garlic, salt, and oil. Puree until smooth.

2. Stir in the basil and allow the sauce to marinate for 30 minutes at room temperature.

3. To serve - cook 1 lb of dry pasta in 1 gallon of water until al dente. Drain and place the pasta back into the dry pot. Add in the tomato basil sauce and toss. Season with additional salt and pepper if desired. Finish with finely grated Pecorino Romano cheese and serve.