Spaghettini Estivi (Summer Spaghettini) - cooking recipe

Ingredients

2 lbs ripe tomatoes, peeled and chopped. (You can substitute drained canned tomatoes if necessary.)
1 tablespoon fresh Italian parsley, chopped
5 fresh basil leaves, chopped
1 lemon, juice of
3 tablespoons olive oil
1 garlic clove, finely chopped
salt and pepper
1 lb spaghettini
parmesan cheese (optional) or asiago cheese, grated (optional)

Preparation

Drain tomatoes and place in bowl with parsley,basil, oil, garlic, lemon juice, salt and pepper. Do Not Cook.
Cook and drain pasta and place in a warm bowl.
Toss with half the sauce.
Serve in warmed soup bowls. Top with remaining sauce and cheese if desired.