Steps: |
| -Bring water to boil in a gallon stockpot. Concasse the tomatoes first according to the pictorial and then save the hot water. |
| -Bring the same water back to a boil and cook the pasta in it until al dente. Drain the pasta and reserve 1 cup of the cooking liquid. |
| -After the tomatoes are peeled, cut them in half and pull the seeds out with your finger. |
| -Small dice the seedless tomatoes and set aside. |
| -Heat a large saute pan to medium-high. Add the oil and turn the heat down to medium. |
| -Toast the garlic slowly in the oil, watching carefully so that it does not burn. |
| -As soon as it toasts, add the reserved cooking liquid and the pasta. |
| -Add the reserved tomatoes and remaining ingredients, and toss well. |
| -Adjust seasoning to taste. |
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