1/2 cup extra virgin olive oil
10–12 fresh plum tomatoes, blanched, peeled, and coarsely chopped
salt and pepper to taste
1 cup fresh basil, chopped
2–4 ounces grated Parmigiano-Reggiano
1 lb. angel hair pasta
Heat oil in a deep-frying pan.
Add tomatoes, salt, pepper, and half of the basil; simmer until liquid accumulates, about 10–15 minutes.
Remove tomato chunks and reduce liquid by half.
Add back tomatoes, remainder of basil, and adjust pepper to taste (use plenty).
Simmer 15 minutes more.
Serve over pasta, with cheese