Spaghetti Crudaiola

Ingredients for four people:

• Carli Olive Oil (4 spoonfuls)
• roma tomatoes, at least one per person
• the juice of half a lemon
• oregano
• one garlic clove
• salt
• pepper
• 50 g of Parmigiano Reggiano
• spaghetti (as needed)

Parboil the tomatoes in boiling water for at least thirty seconds. Peel them, eliminate the seeds, dice and put into a bowl with the olive oil, the lemon juice, the oregano, the (peeled) garlic cut into extremely thin slices, salt and pepper. Mix everything together and let it sit for half an hour.
Cook the spaghetti in plenty of salted boiling water. When "al dente", put the spaghetti in a bowl, add the tomato sauce, sprinkle with the grated parmigiano, mix well and serve.

From an Italian monthly magazine.