From The New York Times
Ingredients:
Salt 12 ounces spaghetti 4 large ripe beefsteak or heirloom tomatoes 1/2 cup extra-virgin olive oil 4 garlic cloves, finely grated 1 cup grated Parmesan, plus more for garnish 1/2 cup basil leaves, plus more for garnish
Preparation:
Over high heat, bring a large pot of salted water to a boil. Add pasta to the water and boil 1 minute less than package instructions, or until the spaghetti has a very tiny dry core when cut in half.
While the pasta cooks, trim the bottom of the tomatoes and core them. Using the large holes on the box grater, grate the trimmed side of the tomato into a large bowl until nothing but skins remain. Discard skins.
Transfer the pasta to a colander to drain, then return the pot to medium-high heat. Add the olive oil and garlic and cook, frequently stirring, until the garlic is fragrant, about 1 minute.
Add the grated tomatoes and season with a large pinch of salt. As soon as the mixture comes up to a simmer (about 3 minutes), turn off the heat and add the spaghetti and half the Parmesan. Stir vigorously until the spaghetti is coated in sauce and the Parmesan has melted.
Add the rest of the Parmesan and the basil leaves and stir vigorously until the rest of the cheese has melted. Taste the sauce and adjust with more salt as needed.
Divide among four bowls, spooning over any tomato liquid left in the pot. Top with more Parmesan and basil and serve immediately.