3 lb. red ripe tomatoes
4 cloves garlic, peeled, whole
1/2 tsp. crushed red pepper flakes
1 tbsp. dried basil
Salt and pepper to taste
1/2 c. olive oil
1 to 1 1/2 lb. rigatoni or tubular pasta
1/2 lb. Muenster Cheese
1/2 c. Parmesan cheese

Wash tomatoes, wipe and chop. Pour them into a large bowl. Add garlic, pepper flakes, basil, salt, pepper and olive oil. Let stand at room temperature for several hours. Cook pasta. Shred Muenster cheese.

To serve, layer pasta, sauce (remove garlic cloves), Muenster cheese and Parmesan cheese in soup bowls. Serves 6.