1/2 c. extra virgin olive oil
1/2 c. ripped or chopped fresh basil
1 lg. clove garlic, mashed
Fresh ground pepper and salt to taste
1 lb. ripe fresh tomatoes
1 lb. shell shape pasta (conchiglie, cavatelli, etc.)

Bring 5 quarts of salted water to boil in a large pot. Chop tomatoes in small cubes; place in the bottom of a large mixing or serving bowl along with the oil, garlic, and basil.

When the pasta is cooked al-dente, drain and toss with ingredients in bowl. Use salt and pepper to taste. Let stand for 1/2 hour. Serve at room temperature. (Add the pasta to the tomato mixture hot to help blend the flavors.) Serves 6-8 as a side dish.