• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound spaghetti
  • 1 ½ pounds of ripe tomatoes
  • ½ cup of extra virgin olive oil
  • 2 cloves of garlic
  • 1 bunch of basil
  • Salt, to taste
  • Ground black pepper, to taste
  • ½ cup grated Pecorino cheese

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  1. In a large pot of boiling water, quickly submerge and remove the tomatoes. Peel them, remove the seeds, and chop into bite sized pieces. Place the tomatoes in a large bowl, and add the olive oil, basil, garlic, salt and pepper. Mix gently, cover, and let rest for 30 minutes.
  2. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, drain it, and add to the tomatoes. Sprinkle with Pecorino and serve immediately.