To peel tomatoes, cut a shallow X in the bottom end of each one. Immerse the tomatoes in a pot of boiling water and blanch for 15 seconds. Using a slotted spoon, transfer them to a bowl of ice water to stop the cooking. Then use your fingers or a small knife to slip off the skins. To seed tomatoes, slice them in half crosswise (across the equator). Hold each half over a sink or bowl and lightly squeeze and shake it to dislodge the seeds, using your fingers if needed.
1⁄4 cup Olivier Toasted Garlic Oil
2 lb. ripe tomatoes, peeled, seeded and chopped
1⁄8 to 1⁄4 tsp. crushed chili flakes
1 cup pitted black olives
1 cup grated Parmigiano-Reggiano cheese
Salt, to taste
1 lb. spaghetti
1⁄2 cup chopped fresh basil
In a large sauté pan over medium-high heat, warm the garlic oil. Add the tomatoes and chili flakes and cook, stirring occasionally, until the tomatoes break down and form a chunky sauce, about 10 minutes. Stir in the olives and half of the cheese, and season with salt. Reduce the heat to low and keep the sauce warm.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta, add to the sauce and increase the heat to medium. Using tongs, toss the pasta with the sauce, then transfer to a warmed large serving bowl. Garnish with the basil. Serve immediately and pass the remaining cheese alongside.