6 ripe plum tomatoes
3-4 cloves garlic minced
1 cup shredded fresh basil leaves, loosely packed
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/2 teaspoonds dried red pepper flakes
1/2 teaspoon salt
Freshly ground pepper to taste
1 pound pasta, such as linguini, spaghetti, or vermicelli
2/3 cup Parmesan cheese
Tomatoes should be washed and pat dried. Then the cores of the tomatoes should be taken out and discarded. Horizontally cut each tomato in half and gently the seeds should be squeezed.
The tomatoes should be diced into one inch pieces and put them in a medium bowl. Then to that bowl add basil, garlic, parsley, olive oil, red p epper flakes, salt and pepper to taste . Then after all these ingredients in the bowl, it should be tossed well. It should marinate at room temperature for at least 2 bours, if you are going to marinate it longer it should be stored in the refrigerator, but if you put it in the refrigerator, make sure you take it long enough that you serve it at room temperature
A large pot of water should be brought to a boil and cook pasta until al dente. In collander drain well and return to room temperature before cooking.
Parmesan cheese should be immediately tossed on pasta. Toss well and serve immediately, it should be served warm, not hot.
From. Simply Satisfying by Jeanne Lemlin( The experiment $21.95)
Reprinted in Pittsburgh Post Gazette Thursday July 31, 2014
