Spaghetti Picchi Pacchi

Directions

1. 1
   Remove stem ends from tomatoes; cut tomatoes into 1/2 inch dice.
2. 2
   In a small bowl, mix the diced tomatoes, basil, red chile pepper flakes, galric, and olive oil.
3. 3
   Stir well and set aside, covered, in a shady place at room temperature for at least 1 hour.
4. 4
   When ready to serve, cook the spaghetti in a large pot of boiling salted water until al dente; drain.
5. 5
   In a large shallow pasta serving dish toss the tomato mixture, including the accumulated juices, with the spaghetti.
6. 6
   Sprinkle the provolone over the pasta; serve immediately.