ROTELLE ALLA ROMANA

5 large ripe tomatoes, cut in half
2 cups fresh basil leaves
1/2 teaspoon salt
2 garlic cloves, peeled, halved and slightly smashed
3/4 cup extra virgin olive oil
1 pound rotelle (wagon wheel pasta) or corkscrew pasta
1/2 pound Parmigiano-Reggiano, shaved
Juice of 1 large lemon
Salt and freshly ground pepper

Bring a large pot of salted water to boil on high heat.

Meanwhile, in a food processor fitted with metal blade, chop tomatoes and basil, being careful not to puree them. Place tomatoes in a strainer over a bowl. Add salt and garlic; drain, reserving juice. Remove garlic from tomatoes.

Drink reserved juice as a cocktail, with or without vodka. Place tomatoes and olive oil in large bowl.

Cook pasta in boiling water until al dente. Drain and toss with tomato mixture and cheese. Add lemon juice, salt and pepper to taste. Serve.

Servings: 6
Source: Rome, at Home by Suzanne Dunaway