450 g./1 lb. spaghetti - 400 g./14 oz. ripe tomatoes - 50 g./2 oz. pecorino (cheddar) - 3 cloves garlic (optional) - large bunch basil - pinch of fresh pepper (optional) - 4 tbsp. extra-virgin olive oil
Place basil, garlic, pepper and 2 tbsp. oil in a mortar (or blender) and mix thoroughly.
Cook spaghetti together with tomatoes: after a couple of minutes, remove tomatoes from boiling water, peel, chop into pieces and place in mortar (or blender) together with pecorino. Mix well until an even consistency is obtained, adding the remaining oil. Drain pasta, dress with this special type of "pesto" and serve.
N.B. Ingredients are given for 4 portions. | 
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