Source:

Maggie's Mom & Dad (Debbie & Marty, Yardley PA)

Serves/Makes:6

Ingredients

• 1 box (1 lb) Radiatore (ruffles) pasta
• 4 to 6 large ripe tomatoes (summer variety!)
• 2 cups (475 ml) chopped fresh basil
• 3 to 4 large cloves garlic
• 3/4 lb (.3 kg) aged provolone cheese
• 1/3 cup (80 ml) olive oil
• salt & pepper

Preparation

• Chop tomatoes into 1/2 inch sized pieces.
• Chop basil coarsely.
• Dice garlic into fines pieces (do not crush).
• Combine tomato (with juices), garlic, basil and olive oil into one large bowl.
• If possible, allow to stand at room temperature for several hours.
• Grate the Provolone coarsely. (NOTE: must use hard aged provolone, not the sandwich slicing kind).
• Boil pasta al dente, drain well, return to pot.
• Add tomato-basil-garlic mixture, grated cheese,
• Salt & pepper to taste, mix well.
• Serve immediately with more grated cheese for table use.
• Leftovers may be served warmed or cold.

Comments

We adapted it from my sister's recipe, who adapted it from the original which called for Brie cheese. As a Greek/Italian couple, we also upped the garlic and basil content. We experimented with several pastas; radiatore work best. This is an easy & satisfying dish, as a main course or side dish. It makes a wonderful use for the bounty of tomatoes & basil in your summer garden.