Alla Checca 
Makes 4-6 servings 

5 fresh, large, red-ripe tomatoes, cored and diced
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 cup olive oil
salt
grated Parmesan cheese
1 pound pasta
              
1. Combine tomatoes, garlic, basil, and olive oil in a
   non-metal bowl. Stir in salt. Cover with plastic wrap.
   Allow to sit at room temperature at least 2 hours, or as
   long as 10 hours. 
2. Cook pasta in a large pot of boiling salted water until done.
   Drain. Pour uncooked sauce over hot pasta, and toss. Add grated
   cheese to your liking.