Pasta with Raw Fresh Tomato Sauce

Salsa di Pomodoro Cruda – Raw Fresh Tomato Sauce – serves 4

Ripe Tomatoes – 4 large chopped into small cubes with juices and skin
Garlic – 4 or 5 medium cloves chopped extra fine
Basil – two large handfuls of basil leaves, no stems, chopped VERY fine
Olive Oil – 8 tablespoons of Extra Virgin, preferably a nice dark green oil
Sea Salt – 1 tablespoon or to taste
Black Pepper – 1 to 2 tablespoon extra coarsely ground
Pecorino Romano Cheese – 8 heaping tablespoons, grated
Spaghetti or Macaroni – 1 lb.

Mix all of these (except for the pasta, naturally – just checking to see if you’re paying attention) into a large high sided bowl and allow them to marinate while you cook your pasta.
Stir the mixture well so that the tomatoes begin to macerate and watch to see if it thickens. If it doesn’t, add a bit more olive oil at a time until it does. A shallow dish will not do for this.
Cook your pasta until it is extra firm in well salted water. The second it is done, drain it well, and throw it into the raw tomato mixture and stir or toss like you would a salad, making sure every bit of pasta is covered with the mixture.

From here - http://thepastachannel.com/mediterranean-diet/