Pasta Alla Carrettiera
By Chef Mary Taylor Simeti


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.