Pasta With Fresh Tomato Sauce

• 2 14 lbs unrefrigerated ripe tomatoes (preferably plum)
• 14 cup fresh basil leaf
• 1 tablespoon flat leaf parsley
• 1 tablespoon chopped garlic, plus more if desired (from 2 garlic cloves)
• 14 cup extra-virgin olive oil, plus more for drizzling
• coarse salt & freshly ground black pepper
• 1 lb spaghetti or 1 lb spaghettini
• grated parmesan cheese, for serving (optional)

1. Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
2. Bring a large pot of salted water to a boil.
3. Add pasta, and cook until al dente.
4. Drain pasta, and toss it in a serving bowl with the raw sauce.
5. Transfer to 6 shallow bowls, and drizzle with oil.
6. Serve with cheese.

tomatoes, fresh basil leaf, flat leaf parsley, garlic, extravirgin olive oil, salt, spaghettini, parmesan cheese

Taken from www.food.com/recipe/pasta-with-fresh-tomato-sauce-503033 (may not work)