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1 clove garlic
1 pound ripe tomatoes, sliced
Handful of Italian parsley, chopped
3-4 basil leaves
1/2 cup olive oil
Juice of 1/2 lemon
Salt and freshly ground pepper
1 pound vermicelli
Soak the basil leaves overnight in the olive oil.
Crush the garlic and rub it on the inside of a deep spaghetti bowl. Discard the garlic.
Seed the tomato slices. Put the sliced tomatoes into the bowl and sprinkle with the chopped parsley. Add the olive oil, the lemon juice and salt and pepper to taste.
Cover the bowl and let it sit for at least 1/2 hour to allow the flavors to blend.
Bring a large pot of salted water to boil. Add the vermicelli and cook al dente. Drain. Add the pasta to the bowl and mix with the other ingredients. Serve immediately.
Buon Appetito!
Cathy Carli was taught this recipe by Tina, mamma of winemaker Alessio Carli, Pietra Santa.
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