Title: Summer pasta
 Categories: Appetizers, Salads, Vegetables
      Yield: 1 Servings
 
    1/4 c  Olive oil
      1 lg Dead-ripe tomatoe
      1    Sprig of basil
           Clove of garlic
    3/4 ts Salt
           Shredded parmesan
 
   Place a pan containing 1/4 cup best olive oil per diner over medium
  heat. Coarsely chop about 2 small or 1 large, dead-ripe tomatoes per
  diner. (I don't peel them, but you could, if you prefer.) Mince a
  sprig of basil for each diner, and one small clove of garlic for the
  whole. Place the tomatoes, basil, and garlic in a pyrex dish (I use a
  2-quart measure) and add 3/4 teaspoon of salt.  Stir gently until the
  tomatoes begin to give up their juice.  Just before the olive oil is
  hot enough to smoke, pour it over the tomato mixture and stir to
  blend.
   Serve on room temperature cooked pasta of your choice (my current
  favorite is cappellini) with shredded parmesan on the side.