I have lost count of how many times I have made this dish. Sometimes I skip the onions, as I did the other night. Sometimes I use Cheddar cheese and other times Mozzarella. I usually cube the cheese but I had a package of shredded Mozzarella so used that. You could leave out the garlic I suppose, although I never do. Fresh basil is critical as are good fresh tomatoes. Don’t bother making this except during tomato season!
I don’t even measure anymore. I just chop about how many tomatoes I think we’ll eat, salt them, add a clove or two of minced garlic and a large handful of chopped fresh basil, then pour on enough olive oil to coat it all. Stir it up and then let it sit for half an hour to an hour.
When you’re ready to eat, bring a pot of salted water to boil and cook your pasta, whatever shape you like. Last night for me it was shells. I use fettuccine sometimes or spaghetti. Whatever you’re in the mood for.
Leftovers are good the next day but not as good as the first day. I usually just eat them at room temperature.
Oh and thanks to Don’t Eat Your Heart Out Cookbook for the starting recipe many years ago! I see he has some newer cookbooks out. I sure got lots of great recipes from his older one.