Spaghetti Picchi Pacchi

Picchi pacchi is a phrase in Sicilian dialect that, loosely translated, means fast or quick.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 5  red ripe tomatoes
• 10  fresh basil leaves, cut into julienne
•  red chili pepper flakes, to taste
• 2  garlic cloves, minced
• 1⁄4-1⁄2 cup extra virgin olive oil
• 1⁄4 lb  aged provolone cheese, grated
• 1  lb spaghetti

Directions

1. Remove stem ends from tomatoes; cut tomatoes into 1/2 inch dice.
2. In a small bowl, mix the diced tomatoes, basil, red chile pepper flakes, galric, and olive oil.
3. Stir well and set aside, covered, in a shady place at room temperature for at least 1 hour.
4. When ready to serve, cook the spaghetti in a large pot of boiling salted water until al dente; drain.
5. In a large shallow pasta serving dish toss the tomato mixture, including the accumulated juices, with the spaghetti.
6. Sprinkle the provolone over the pasta; serve immediately.