Spaghetti with Tomato & Lemon

2 lbs. ripe tomatoes
1 lb. spaghetti
4 T. finely chopped basil plus extra leaves for garnish
1/3 c. extra-virgin olive oil
Freshly squeezed juice of 1 lemon
2 cloves garlic, finely chopped
Salt and freshly ground pepper

Blanch the tomatoes in boiling water for 2 minutes. Drain and peel them. Chop coarsely.

Cook the pasta in a large pot of boiling salted water until al dente. Drain well and transfer to a large serving dish.

Add the tomatoes, basil, oil, lemon juice, and garlic.Season with salt and pepper. Garnish with basil leaves and serve hot.

Serve 4-6.

From Simply Delicious Vegetarian, p. 96.