Ingredients:
450 g spaghetti
400 g ripe tomatoes
50 g. Pecorino cheese
3 cloves of garlic (optional)
a large handful of basil leaves
a hint of hot pepper (optional)
4 tablespoons of extra virgin olive oil
Preparation:
Put the basil, the garlic, the hot pepper and 2 tablespoons of olive oil in a mortar (or blender) and mix well. Cook the spaghetti together with the tomatoes: after a couple of minutes remove the tomatoes from the boiling water, remove their skins, cut them into small pieces and add them to the mortar (or blender) along with the Pecorino cheese. Blend until a homogeneous sauce is formed, adding the rest of the oil. Drain the pasta, mix in the sauce and serve.
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