6 Large, RIPE Red Tomatoes
1 Large Clove Garlic, minced
2 Medium Red Onions, halved & thinly sliced
1 Cup Loosely Packed Basil Leaves
1 Teaspoon Kosher Salt
Fresh Ground Black Pepper to taste
½ Cup Extra Virgin Olive Oil
1# Fusilli Pasta

Cut the tomatoes into small pieces and place them, along with all the juices, into a large mixing bowl. Add in the minced garlic and onions. Shred up the basil leaves and add them to the mix. Add in the salt, and pepper to taste, then toss in the oil. Cover and refrigerate while the pasta cooks.

Once the pasta is done, according to the package, drain and place in a warmed serving bowl. Pour the refrigerated sauce over the pasta and toss to combine well. Serve.