ALLA CHECCA

A wonderful recipe for an uncooked sauce made with fresh garden tomatoes and you don't have to cook a thing except for the pasta!

5 tomatoes, seeded and diced
1/2 cup olive oil
1/2 cup chopped fresh basil
4 cloves garlic, minced
salt to taste
1 pound pasta
2 tablespoons grated Parmesan cheese

Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or refrigerate as long as 10 hours.

Cook pasta in a large pot of boiling salted water until al dente. Drain.

Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.

Makes 4 servings