Spring Spaghetti - cooking recipe

Ingredients

3 lb. ripe tomatoes
6 Tbsp. butter
12 scallions (including about 2-inches of green tops), sliced
3 to 4 Tbsp. fresh basil, coarsely chopped
3 Tbsp. fresh parsley, finely chopped
salt and pepper to taste
1 lb. vermicelli
grated Parmesan cheese

Preparation

Peel tomatoes.
Slice them in half crosswise.
Remove seeds and juice by squeezing.
Chop and drain in colander.