Anti oxidants galore / E PL-2

This was my lunch today. It's the Sicilian "pasta cu l'aghia." Pasta with garlic. Of course there are other ingredients such as sea salt, garlic, tomatoes - peeled and seeded- and basil. All in abundant extra virgin olive oil. This is usually done in a mortar and pestle where coarse sea salt is placed at the base and the garlic is then mashed into a creamy substrate by the action of the salt. The tomatoes and basil follow and all are blended and allowed to stand until the pasta is al dente and after it is drained the mixture is added to it and it's all "riminata" or stirred. I could not find the pestle but managed. The tomatoes are a little too big. The flavpor is of course the thing. It's naturally, delicious and very good for you. A pecorino can be sprinkled atop if desired. Buon appetito.