Wash tomatoes. On cutting board,
slice each tomato in half, lengthwise.
Slice lengthwise again.
Remove all seeds and membrane from inside tomatoes.
Lay each quarter tomato inside down on board.
With a very sharp knife, slice tomatoes lengthwise and
then across to create finely chopped little squares of tomato.
The smaller you chop them, the better this pasta will taste.
Add olive oil, salt, pepper and crushed garlic.
Mix thoroughly. You may refrigerate if pasta is not yet ready.

In large pot, bring well salted water to a full boil.
Add spaghetti (and a drop or two or any cooking oil).
Cook until al dente.
Drain spaghetti, reserving about 3/4 c. of cooking water.
Pour spaghetti and water in large serving bowl or platter.
Add tomato mixture and mix well.
Top with chopped basil.
<> When serving this pasta, dig from the bottom of the bowl
as the tomatoes tend to amass on the bottom of the serving platter.
I have a serving spoon handy to top off the first portions
served with the "goodies" from the bottom of the bowl.

This dish is good served with Bruschetta;
crusty Italian or French Bread, brushed with a mixture
of half melted butter, half olive oil and crushed garlic.
Lay coated bread on baking sheet and bake for
approximately 10 min. in 350F or until slightly golden.
The tomatoes from the pasta can be scooped onto a slice of the bread.