Wash the tomatoes and submerge them in boiling water for 30 seconds; peel, deseed them and chop them into cubes. Toast the pepper over a medium heat; remove the skin, open it, deseed it and eliminate inside filaments and cut into segments.In a bowl mix the cubes of tomato pulp with the pepper segments, the clove of garlic lightly crushed and the basil, previously washed, dried and cut finely into segments; season with oil, salt and ground pepper and place in the fridge for at least an hour.Once the garlic removed, mix and pour the sauce over the pasta cooked al dente in plenty of salted water. Serve immediately. The Chef suggests that this sauce can make an excellent party food during the warm months of the year or for buffet dinners. However you serve it you will be presenting your guests with a beautiful pasta salad.