Pasta Subito By Luciano Pavarotti

• 3 large tomatoes, ripe, peeled, seeded and chopped
• 1/4 cup flat-leaf Italian parsley, coarsely chopped
• 3 leaves fresh basil, chopped
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, crushed
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon fresh ground black pepper, to taste
• 1 lb spaghetti

1. First, sing the tenor part of an opera (preferably Verde). Then go to a friends house and find a large mixing bowl. Lovenly place all the ingredients (per favore, not the spaghetti) into the bowl and mix with an available device - not your hands please.
2. Meanwhile, cook the spaghetti in plenty of rapidly boiling water, but not until it's mush, rather al dentissimo, on the hard side. Drain please.
3. Now caro, take the largest available bowl and mix the steaming hot spaghetti and the sauce with speed and precision. Put it on the table, pour a big glass of Brunello di Montalcino (at least 20 years old) and, for the moment, disregard the world around you.

tomatoes, flatleaf italian parsley, fresh basil, extra virgin olive oil, red wine vinegar, garlic, salt, fresh ground black pepper

Taken from www.food.com/recipe/pasta-subito-by-luciano-pavarotti-349243 (may not work)