Ingredients
- 2 pounds ripe homegrown, heirloom or cherry tomatoes, at room temperature
- 2 to 3 garlic cloves
- 1/2 teaspoon salt
- 6 large basil leaves
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1/2 cup extra-virgin olive oil
- 1 cup or more freshly grated Grana Padano or cubed fresh mozzarella (optional)
Preparation
Step 1
Rinse the tomatoes, drain, and wipe dry. Cut out the cores and any other tough parts. Working over a big mixing bowl to catch all the juices, cut the tomatoes—regular tomatoes in 1-inch chunks, cherry tomatoes in half—and drop them into the bowl.
Smash the garlic cloves with a chef's knife, peel, and chop into a fine paste. (This is easier if you add some of the salt as you chop; mash the garlic bits and salt with the flat side of the knife, too.) Scatter the garlic paste and the remaining salt over the tomatoes; stir gently. Pile up the basil leaves and cut them into thin strips. Scatter these over the tomatoes, then sprinkle in the crushed red pepper flakes. Pour in the oil; stir and fold to coat the tomato mixture and distribute the seasonings.
Cover the bowl with plastic wrap. Let the sauce marinate at room temperature for 1 to 2 hours. Toss the marinated sauce with freshly cooked and drained pasta. Serve as is, or toss in the cheese for extra richness.