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Recipe Instructions:

IngredientsIngredient Checklist

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)

1/4 cup fresh basil leaves

1 tablespoon flat-leaf parsley

1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired

1/4 cup extra-virgin olive oil, plus more for drizzling

Coarse salt and freshly ground pepper

1 pound spaghetti or spaghettini

Grated Parmesan cheese, for serving (optional)

DirectionsInstructions Checklist
Step 1
Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).

Step 2
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.