Summer Spaghetti - cooking recipe

Ingredients

2 lb. very ripe tomatoes
1 small onion, finely minced
1 clove garlic, minced
1 Tbsp. finely minced parsley
1/2 tsp. basil
1/4 c. olive oil
tarragon wine vinegar
salt and pepper to taste
1 lb. spaghetti
freshly grated Parmesan cheese

Preparation

Peel and dice tomatoes.
Add onion, garlic, parsley, basil and olive oil to tomatoes and season to taste with vinegar and salt and pepper.
Set aside.
Boil the spaghetti and drain.
Toss hot spaghetti with tomato mixture.
Serve immediately topped with cheese.
The tomato mixture may be prepared ahead but if it is refrigerated, bring it back to room temperature before mixing with the hot spaghetti.
Serves 4 to 6.