Ingredients
1/3 cup extra virgin olive oil
3 lg.ripe tomatoes, peeled and diced
1/2 cup chopped fresh parsley or basil
1/2 med. red onion, chopped
1 clove garlic, minced
1 tsp. sea salt
1/4 tsp. fresh ground pepper
1 lb. thin spaghetti
freshly shredded parmesean cheese
Preparation
In large bowl, combine all ingredients except spaghetti and cheese. Cut through with two knives. Set aside at room temperature (or refrigerate if finishing later). Cook spaghetti, drain and toss with tomatoes. Serve with parmesean cheese.
