6 ripe Organic Tomatoes
4 cloves Organic Garlic
Basil large bunch
pinch Crushed Red Pepper
5 tablespoons Olive Oil
1 1/2 pounds Spaghetti
4 ounces Ricotta Cheese (salted) grated or Pecorino Cheese
Peel and chop the tomatoes, being careful to conserve their juice.
Chop very fine, or better still, pound the garlic in a mortar with the basil, red pepper and a pinch of salt.
Add the olive oil to the mortar little by little.
When the mixture is reduced to a fairly smooth paste, pour it into the tomatoes and mix well.
Cook the spaghetti in boiling salted water until al dente, then drain and place in a serving bowl.
Sprinkle with 2 ounces of grated cheese, mix well, add the tomatoes, and mix again.
Serve accompanied by the additional cheese.