Pasta al fresco

[cori]

1 lb fusili pasta
1 lge. can of whole tomatoes
1 lge. bunch fresh basil
crushed garlic to taste (lots)
ground pepper (lots)
approx. 1/4 cup olive oil

put tomatoes in a bowl and crush up with your hands, rip up the basil (don't chop) adds a more fragrant flavor, add garlic, pepper and olive oil. get this ice cold, you can place in the fridge or freezer.

cook pasta, al dente, once done pour the above into pasta, the aroma is fantastic, the taste is like being in Italy in summer. serve at once

[eefanincan]