Sarah Frederick’s Easy Raw Tomato Spaghetti

Adapted from The Silver Spoon by CSAer (and my college roommate!!) Sarah Frederick

1 lb 2 oz ripe tomatoes, peeled, seeded, chopped (if a wetter type drain a bit)
4 Tb olive oil
10 fresh basil leaves
2 garlic cloves
12 oz spaghetti
Salt and pepper

Put tomatoes in salad bowl with oil, basil, and garlic, season w/ salt and pepper. Mix and let sit 30 minutes. Remove garlic. Cook spaghetti in salted water, drain, and mix with tomatoes. Also nice with additions of garlicky croutons added right before eating and/or mozzarella chunks.

Also, the same book had the idea of adding green beans and "batons" of small potatoes (like chunky fries shape) right to the water when boiling pasta for pasta with pesto and tossing them in. Just a change and nutritional add on to the usual pasta with pesto.