Laura's Pasta Picchi Pacchi

5 red, ripe tomatoes (I use less)
10 fresh basil leaves, julienned
Red chili pepper flakes
2 gloves garlic, minced or pressed
1/4 to 1/2 c. olive oil
1/4 lb. grated provolone cheese
1 lb. pasta of choice, cooked

To prepare sauce: dice tomatoes, 1/2 inch. Mix all ingredients except cheese
and pasta. Let sit at room temperature an hour. Toss pasta and tomato sauce.
Sprinkle with cheese. Great served with crispy bread. Makes at least 8
healthy-sized servings.