Spaghetti Picchi Pacchi

1. 1

   Remove stem ends from tomatoes; cut tomatoes into 1/2 inch dice.

2. 2

   In a small bowl, mix the diced tomatoes, basil, red chile pepper flakes, galric, and olive oil.

3. 3

   Stir well and set aside, covered, in a shady place at room temperature for at least 1 hour.

4. 4

   When ready to serve, cook the spaghetti in a large pot of boiling salted water until al dente; drain.

5. 5

   In a large shallow pasta serving dish toss the tomato mixture, including the accumulated juices, with the spaghetti.

6. 6

   Sprinkle the provolone over the pasta; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.