Summer Spaghetti(Makes 4 To 6 Servings) - cooking recipe

Ingredients

2 lb. very ripe tomatoes (Roma tomatoes are best, if available)
1 large onion (Vidalia, if available), finely chopped
2 cloves garlic, finely minced
3 Tbsp. finely minced fresh parsley
1 Tbsp. fresh basil, minced
1/4 c. olive oil
1/2 c. tarragon wine vinegar
salt to taste
pepper to taste (black, red and white)
1 lb. spaghetti
freshly grated Parmesan cheese

Preparation

Peel and dice the tomatoes.
Add the onion, garlic, parsley, basil and olive oil to the tomatoes; season with taste with vinegar, salt and peppers.
Set aside.
Boil the spaghetti until al dente and drain.
Toss the hot spaghetti with the 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.