Pasta Alla Cecca

Ok, I don't really know what this is called but it's damn good and stupid simple to make.I had this for the first time on Sandra's front porch last summer and it's been a summer staple ever since. This is only good with fresh garden tomatoes so get on it. In a large bowl cut up several big juicy garden tomatoes and add salt, pepper, basil, garlic (3-4 cloves if you feel daring and I always do), then pour enough of a good quality  olive oil to cover mix. Cover with a plastic wrap and let sit on the counter all day, or at least a few hours (this really lets the flavors meld). Make your pasta, drain and pour the tomato goodness over the warm pasta. You can sprinkle with Romano cheese if you want (and I usually do). This is also great piled high on a toasted slice of LeQuartier bread. Make sure you wear a bib. To me this is the quintessential summer dish.