Sunday Pasta™: Spaghetti con Pomodoro e Basilico (Tomato and Basil)

To prepare the tomatoes: Bring a large pot of water to boil. Add the tomatoes to the boiling water and cook for one minute. Remove with a slotted spoon and place immediately into a bowl of iced water to stop them from cooking. Peel the tomatoes, cut them in half, and then lengthwise into thick strips, removing the seeds. (If using canned tomatoes, put them into a bowl and mash them together with your hands.)

For the spaghetti: Add salt to the pot of boiling water and cover, as it is to be used to cook the spaghetti.

Chop the garlic and place it in a large skillet with the olive oil. When the garlic begins to turn golden, add the tomatoes and about a teaspoon of each, salt and pepper. Cook over medium heat for about 10, or until the tomatoes release their juice and begin to reduce slightly. Add the basil and cool for about 5 more minutes. Simultaneously, cook the spaghetti until al dente, drain it and add it to the tomatoes. Cook together for about one minute. Serve immediately with a basil leaf garnish, and a generous sprinkle of Parmigiano.