Ingredients

The restaurant, LaFerrovia, offers a taste of Italy on Historic 25th Street.

12-14 mature roma tomatoes
6 garlic cloves, minced
1 cup light olive oil
6-10 fresh basil leaves
1 pound spaghetti
Salt and pepper to taste
Parmesan cheese, grated

Directions

Heat tomatoes in a pot of water until the tomatoes split. Drain water. Let cool, then peel tomatoes. In a 10-to-12-inch skillet, brown garlic in olive oil. Carefully add peeled tomatoes, salt and pepper to taste. Add basil leaves; simmer for approximately 15 minutes. Boil spaghetti and drain. Top with sauce and Parmesan cheese. For a quicker sauce, use 2 large cans of diced tomato in puree.