Peel and chop the tomatoes, being careful to conserve their juice. Chop very fine, or, pound in a mortar, the garlic, basil, red pepper, and a pinch of salt. Add the oil to the mortar little by little. When you have reduced these to a fairly smooth paste (not as smooth as a pesto), pour it into the tomatoes and mix well. Set aside for a few hours. Cook the spaghetti in boiling salted until al dente, drain, and place in serving bowl. Add tomatoes and mix again. Mary T. Simeti, "Pomp & Sustenance"