- 3 pounds fresh tomatoes
- ½ cup extra-virgin olive oil
- 2 cloves garlic, peeled and smashed
- Salt and freshly ground pepper, to taste
- ½ cup ricotta or goat cheese
- 1 cup loosely packed basil, shredded
- 1 pound spaghetti
Bring a large pot of water to a boil and prepare an ice bath. Add the tomatoes and simmer until skins begin to split. Transfer tomatoes to the ice bath and remove the skins. Cut the tomatoes in half, remove the seeds, and cut into chunks. Purée through a food mill or in a food processor.
Heat the oil in a medium-sized saucepan over medium heat. Add the garlic and cook until it is golden and soft. Using a slotted spoon, discard the garlic. Add the tomatoes, season with salt and pepper, and cook, uncovered, over medium heat, for 10-12 minutes or until the sauce begins to thicken. Add the cheese and stir quickly to incorporate. Add the basil, stir once or twice, and turn off the heat.
Meanwhile, cook the spaghetti in boiling salted water according to package directions.
Put ½ the tomato sauce in a large warm serving bowl. Drain the pasta, add to the bowl, and stir to combine. Serve with a little more sauce.