Pasta with Fresh Tomato Sauce

Ingredients:

• 2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
• 1/4 cup fresh basil leaves
• 1 tablespoon flat-leaf parsley
• 1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Coarse salt and freshly ground pepper
• 1 pound spaghetti or spaghettini
• Grated Parmesan cheese, for serving (optional)

Instructions:

Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.