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Peel and seed the tomatoes, then cut into small pieces and put into a cowl. Chop the garlic coarsely and add to bowl, then tear or snip the basic leaves into thirds and add to the bowl, along with the oil, salt and pepper.
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About 30 minutes before serving time, cook pasta until al dente about 12 minutes. Drain quickly and place in a serving bowl. While the pasta is still extremely hot, pour the refrigerated sauce over it. It is the reaction of very hot to very cold that releases the unique flavor of this dish. Toss well adn serve at once. Absolutely do not add grated cheese.
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