Ingredients

4 medium-sized ripe tomatoes (about 1-1/2 lb.) cut into 1/2 inch cubes.

1/3 cup olive oil

3 T red wine vinegar

2 tsp basil

2 tsp coarse kosher salt (or 1 tsp regular salt)

1/2 tsp freshly ground pepper

1 lb vermicelli or spaghettini

1/2 cup minced fresh parsley

8 oz toasted pine nuts

Grated parmesan (to serve on the side)

Preparation

  1. In a medium bowl, combine the tomatoes, oil, vinegar, basil, salt and pepper. Toss gently. Cover and refrigerate until thoroughly chilled, at least 1 hour.
  2. Cook pasta until al dente and drain well.
  3. Toss the hot pasta with the cold marinated tomatoes.
  4. Sprinkle with parlsey and pine nuts.

Serve room temperature.